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Johnson Estate Winery

Mushroom Crostini

Mushroom Crostini
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
Wonderful hors d'oeuvre for pairing with dry red wines such as Freelings Creek Reserve Cabernet Sauvignon. This recipe is from Maria Helm Sinskey published in Food & Wine Magazine. She recommends using young Gouda cheese or Fontina - our version uses aged Gouda instead.
  • 1 sliced baguette
  • 2 tbsps olive oil
  • 2 tbsps unsalted butter
  • 1 1/2 lbs white or Portobella mushrooms
  • 2 medium shallots, finely chopped
  • 1 large garlic clove, minced
  • 1 tsp chopped thyme (dry or fresh)
  • 3 tbsps water
  • salt and pepper to taste
  • 1/4 lb aged Gouda cheese
  • 1 tbsp chopped parsley

Preheat oven to 400ºF.  Slice the baguette into pieces about 1/4" thick.  Brush the slices lightly with olive olil and toast lightly.  

Clean and thinly slice the mushrooms. In a large skillet, melt and cook butter over high heat until lightly browned for approximately 2 minutes. Add 2 tablespoons of olive oil and the sliced mushrooms and cook undisturbed until the mushrooms are browned on the bottom, about 2 minutes. Continue to cook for about ten minutes, stirring occasionally, until browned all over.  Add the shallots, garlic, and thyme, lower the heat to moderate, and cook until the shallots are tender, about 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan; set aside until cool.  At this point, you may add some chopped parsley if you like.

Grate the gouda cheese.  Mix the cheese with the cooled mushroom and shallot mixture. Spoon the mixture onto the toasts, pressing firmly with your fingers so that it stays on the bread. Toast under the broiler until cheese melts. Sprinkle with additional chopped fresh parsley and serve with your favorite dry red wine.

Note: I’ve prepared these crostini and frozen them on trays, then pulled them out later for toasting – seems to work fine!

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