Mushroom Crostini
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Forty small crostini, or about 15 to 20 servings
- 1½ounces dried porcini, or cepes
- 1tablespoon olive oil
- 24ounces fresh small white domestic mushrooms, sliced
- 1clove garlic, minced
- 1small red onion, chopped
- 1cup heavy cream
- 3tablespoons grated Parmigiano Reggiano cheese
- 2tablespoons chopped parsley
- Salt and pepper to taste
- 10thick slices of sourdough bread
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)
286 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the porcini in a bowl and cover with warm water. Allow to sit for 10 minutes, or until soft. Drain, reserving the liquid. Strain the porcini liquid and set aside.
- Step 2
In a large saute pan over a high flame, heat the olive oil. Add the button mushrooms, the softened porcini, garlic and onion. Saute until the onions are transparent and the mushrooms are cooked. Add the porcini liquid and cook until it is reduced by half. Add the heavy cream, bring to a boil and lower the heat to a simmer. Cook until the cream is reduced to a thick consistency. Remove from the heat and add two tablespoons of the Parmigiano cheese, the parsley and salt and pepper to taste.
- Step 3
Allow the mushroom mixture to cool.
- Step 4
When ready to serve, toast the bread.
- Step 5
Preheat the broiler. If the mushroom mixture was refrigerated, bring it to room temperature. Spread the mushroom mixture on each slice of bread. Sprinkle with the remaining tablespoon of Parmigiano and broil until bubbly. Cut in quarters and serve immediately.
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