Mushroom Crostini

Sautéed mushrooms browning in the pan, releasing earthy aromas. Country bread rubbed with garlic until rough and crispy to the bite.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 295
• Protein: 10 g
• Carbs: 34 g
• Fat: 12 g

Ingredients

• 500 g Button mushroom ( sliced )
• 240 g Country bread ( slices )
• 1 piece Garlic ( clove halved )
• 30 ml Extra virgin olive oil
• 50 ml Dry white wine
• 0.5 piece Flat-leaf parsley ( chopped )
• 40 g Parmesan cheese ( shaved )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Mushroom preparation

   Brush the button mushrooms to remove dirt. Slice them into regular 3mm slices. Do not wash them under water to prevent them from becoming soggy.

2. Sauté and brown

   Heat olive oil in a large skillet. When hot, add the mushrooms. Let them release their water and then brown without stirring too much to get a nice brown color.

3. Deglaze and bind

   Pour in the dry white wine. Scrape the bottom with a spatula to release the cooking juices. Reduce until dry and the mushrooms are glossy. Add chopped parsley at the end.

4. Prepare the bread

   Toast the country bread slices under the grill. They should be golden and firm. Rub the surface vigorously with the halved garlic clove.

5. Assembly

   Spread the hot mushrooms over the bread. Finish with some parmesan shavings that will slightly melt on contact with the heat.

Chef's tips

• Don't overcrowd the pan: if the mushrooms are too tight, they will boil in their juice instead of searing.
• The bread must be rubbed while hot so the garlic slightly melts into the crumb.

Storage

Eat immediately to keep the bread crispy. The mushrooms can be stored for 24h in the fridge.