Mushroom crostini,fragrant with thyme.
Crisp bread, mushroom spread and golden sautéed mushrooms.
20 min4 servings
Preparation 10 min · Cooking 10 min
A Gourmethica recipe
Ingredients
For 4 servings
- 12 small slices country bread
- 130 g mushroom spread
- 250 g chestnut mushrooms
- 2 tbsp olive oil
- 1 small clove garlic
- 3 sprigs thyme
- To taste salt and pepper
Method
4 steps, simply.
Prepare the mushrooms
Brush the mushrooms clean, trim off any earthy stem ends and slice. Peel and finely chop the garlic. Strip the thyme leaves from their stems.
Brown the mushrooms
Heat 1 tbsp oil in a large frying pan. Cook the mushrooms over medium-high heat for 7–8 minutes, stirring occasionally, until golden. Add the garlic and half the thyme for the final minute. Season lightly.
Toast the bread
Meanwhile, toast the bread in a toaster or dry frying pan until crisp on the surface.
Assemble
Spread the mushroom cream over the toast. Add the sautéed mushrooms and remaining thyme, drizzle with the remaining oil and serve immediately.
The small details that make the difference.
A few pointers before you start.
Can I prepare the crostini ahead?
Cook the mushrooms ahead and refrigerate. Reheat them, then toast and top the bread just before serving.
Which mushrooms should I use?
Chestnut mushrooms work well. You can replace some with finely sliced oyster mushrooms.
Good things, to start with.
Crisp toast, a soft spread and mushrooms browned over a lively heat: these crostini are all about contrast. Thyme adds warmth without taking over.
La Madre Terra mushroom spread forms the base, with fresh mushrooms for texture. A little extra virgin olive oil is all you need for cooking and finishing.
La Lettre
The panettoni's arrival, and one recipe a month.
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Gourmethica · Mushroom and thyme crostini · gourmethica.ch/en/recettes/crostini-champignons-thym