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Johnson Estate Winery

Mushroom Crostini

Mushroom Crostini
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
  • 1 sliced baguette OR sliced peasant bread
  • 5 tbsps olive oil
  • 2 tbsps unsalted butter
  • 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 400. Toast bread, brushing beforehand with 3 tbsp of olive oil, until lightly golden on edges. (Note: I toasted bread, but eliminated olive oil – you could also use purchased bruschetta bread).

Thinly slice the mushrooms. In a large skillet, cook butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tbsp of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme; lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan.

Spoon mushroom/shallots onto toast, molding a bit to stay on bread. Toast under broiler until cheese melts. Sprinkle with parsley and serve.

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

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