Food, Fun and Fabulous 16
Mushroom Mixture
2-3 cups sliced mushrooms (choose 2-3 varieties)
2 tablespoons butter
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon parsley, chopped
2 cloves fresh garlic, minced
2 tablespoons olive oil
2 tablespoons truffle oil (plus extra for finishing)
salt and pepper to taste
1 goat cheese log or Boursin whipped
Heat olive oil and butter in a sauté pan on
medium-high heat. Add mushrooms and garlic,
stirring occasionally with a wooden spoon. Cook
mushrooms until tender and lightly browned,
about 3-4 minutes. Add herbs and truffle oil,
season with salt and pepper.
Spread 1 ½ teaspoons goat cheese onto crostini.
Top with 1 tablespoon mushroom mixture.
Garnish with fresh chopped chives and finish with
truffle oil. Crostinis and mushroom mix can be
made 2 days ahead. Assemble just before serving.
Serve warm or at room temperature. Garnish
with shaved parmesan.
yield: 10 - 12 pieces
Truffled Mushroom Crostini
1 French baguette
Boursin cheese
chives, chopped (for garnish)
Slice baguette into ¼-inch slices and arrange on a
baking sheet. Bake at 350 degrees for 5-7 minutes
or until crispy but not too dry. Remove from oven,
set aside, and allow to cool.
The mushroom mixture is so divine. You can use it as a condiment with grilled or braised meats. It makes a lovely hors d'oeurve
paired with goat cheese on a crisp crostini. It will keep for 2-3 days in the fridge and is easy to assemble and have ready
before guests arrive.
Crostini
