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Wild Mushroom Crostini

November 25, 2011 by Cathy Arkle 3 Comments

Wild Mushroom Crostini

PHOTOGRAPHY BY: CATHY NELSON ARKLE

This recipe comes from week 7 class of Pro Chef classes at New School of Cooking in Culver City, CA. We made several fall dishes that week, and this recipe is such a fabulous appetizer that I wanted to share it with you. Wild mushrooms usually can be found at your local farmer’s market or higher end grocery stores.

Print

Wild Mushroom Crostini

This is a very impressive and tasty appetizer.
Course Appetizer
Author New School of Cooking

Ingredients

  • 2 shallots minced
  • 1 1/2 ounce butter
  • 1 tablespoon cognac substitute pear, peach, or apricot juice
  • 1 tablespoon champagne vinegar
  • 1 tablespoon fresh lemon juice
  • salt and pepper
  • 1/4 cup creme fraiche
  • 1 lb. fresh wild mushrooms
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chopped thyme leaves
  • 2 teaspoons chopped marjoram I used fresh oregano from my garden
  • 3 cloves garlic sliced
  • sliced baguettes brushed with olive oil and lightly toasted in oven

Instructions

  1. Sauté the shallots in the butter until browned. Add the cognac. Flame. Remove from heat. When flame subsides, add the vinegar, lemon juice, and creme fraiche. Season with salt and pepper. Set aside.
  2. Preheat oven to 400 degrees.
  3. Remove any hard or dry stems from the mushrooms. Use a pastry brush to remove any sand or dirt. Cut into 1/4″ slices. Toss the mushroms with the olive oil, herbs, and garlic. Season with salt and pepper. Put them into an earthenware baking dish large enough to hold them in one layer.
  4. Roast mushrooms until tender and juicy, about 15 to 20 minutes. Add to the shallot mixture. Return to the oven and cook another 5 minutes. Adjust seasoning.
  5. Serve on top of toasted baguette slices.

Recipe Notes

Cook time: 30 mins
Serves 8-10

This recipe was wildly popular with my holiday guests.

Enjoy!
Yum

Filed Under: Appetizers, Cooking School, Party Food, Recipes, Snacks, Vegetarian Tagged With: appetizer, crostini, new school of cooking, wild mushrooms

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Reader Interactions

Comments

  1. Sophia Marsh

    December 19, 2012 at 11:02 am

    I made this Cathy and loved it!!! Keep them recipes comin’

    Reply
    • cathyarkle

      January 30, 2013 at 11:12 am

      That is great Sophia! So glad you enjoyed it.

      Reply

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Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

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