Wild Mushroom Crostini

  • 30 baguette slices
  • 2 tbsp olive oil
  • 1/3 cup shallots, chopped
  • 2 1/4 cups oyster mushrooms, chopped
  • 2 1/4 cups stemmed shiitake mushrooms
  • 1 1/4 cups chanterelle mushrooms, chopped
  • 1 garlic clove, minced
  • 1/4 cup heavy whipping cream
  • 1 tsp rosemary, minced
  • 1/2 tsp lemon zest
  • 1 cup asiago cheese, grated
  • 1/2 cup parmesan cheese, grated
  1. Preheat oven to 350 F. Arrange baguette slices on aluminum foil lined baking sheet and toast until golden brown – about 8 minutes. Allow to cool.
  2. Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 1-2 minutes. Add all mushrooms and continue to sauté another 5-6 minutes. Add garlic then remove from heat after 1 minute.
  3. Slowly incorporate heavy cream, rosemary, and lemon zest. Season with salt and pepper then allow to cool before adding asiago and parmesan.
  4. Preheat broiler. Top each baguette with about 1 tablespoon of mushroom mixture. Place the lined tray of baguettes back in the oven to broil until cheese is melted and starts to brown.

Serve warm and enjoy!