Mushroom Crostini

Chef's notes

These crostini topped with mushrooms were created as a way to utilize the stems removed when making stuffed mushrooms. They were so good that we now buy mushrooms specifically for this recipe.

Crostini are nothing more than sliced artisan baguette flavored with olive oil and cheese then toasted. As appetizers, they can be made with a huge variety of toppings like Olive Tapenade, Eggplant Caponata, and Tomato Bruschetta. This delicious recipe tops them with butter, sherry, chicken broth and shredded Italian cheeses.

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Ingredients

(makes about 20)

Pete's Garlic Oil

1/2 cup olive oil
4 or 5 garlic cloves
1/2 teaspoon Tuscany seasoning
pinch of red pepper flakes

Crostini

crusty baguette sliced 3/8 inches
shredded parmigiana cheese

Mushrooms

2 pounds white or baby bella mushrooms
1-14.4oz. can low salt chicken broth
3/4 cup sherry
2 tablespoons melted butter
1/2 cup shredded Italian cheese mix and/or parmigiana

Note: I always have shredded parmigiana and Italian cheese blend on hand. You can substitute one for the other throughout this recipe.

Instructions

Pete's Garlic Oil

Remove the rough tip of each garlic clove. Cut them in half lengthwise. Place them in a butter melting or other small pot with their skin still attached. Add Tuscany seasoning, red pepper flakes and 1/2 cup of olive oil. Heat on medium until oil reaches a simmer. Lower heat to just maintain a low simmer.
Remove skins when they are released. Eventually garlic will tan, become very soft and lose all bitterness, 2 hours or so.

Crostini

Place slices on a cookie sheet. Brush tops with Peter's garlic oil. Lightly toast under the broiler. Flip them over brush uncooked side with the oil from garlic oil and top each with a pinch of shredded cheese. Very lightly broil and put the loaded tray aside.

Mushroom mixture

Slice and dice stems and/or whole mushrooms. Sauté them in garlic oil until all liquid is released and evaporated. Add chicken broth and half of the sherry. Cook until liquid is reduced by about 3/4. Add remaining sherry and cook until all liquid is mostly evaporated. Lower heat.

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Mash several very soft garlic cloves from Peter's garlic oil with a folk. Add them to the pan along with melted butter and a drizzle of the garlic oil. Next add the shredded cheese mix; turn heat off. While still warm, combine all ingredients well.

Top each crostino with a tablespoon of the mushroom mixture and a small pinch of shredded cheese. Heat the mushroom crostini through just prior to company arriving.

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Mushroom Crostini