Mushroom Crostini
Toasted sourdough bread is topped with sautéed portobello mushrooms makes for a delicious and healthy starter or a snack.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 slices sourdough bread (cut in half)
- 2 tbsp olive oil (divided)
- 200g/7 oz portobello mushrooms
- 2 cloves garlic (divided)
- salt and pepper
- 65m/1/4 cup dry white wine (or Vermouth)
- 2 tbsp Pecorino Romano cheese (or Parmesan)
- 1 tbsp chopped Parsley
Instructions
- 1
Slice the bread, then cut each slice in half. Prepare the mushrooms by brushing the dirt off them with paper towel, then slicing them.
- 2
Preheat a frying pan with 1 tbsp of olive oil, then toast the bread slices on both sides until slightly golden. Take off the heat and set aside till needed.
- 3
To the same pan, add the remaining olive oil and sliced mushrooms, fry them without disturbing the mushrooms for 3-4 minutes over medium heat, then stir and cook for a couple of minutes longer, add in sliced garlic and season with salt and pepper, then pour in the white wine. Allow the wine to cook down until it's completely evaporated.
- 4
To prepare the crostini, cut a clove of garlic in half and rub one side of the crostini with the cut side. Then top each slice of toasted bread with the mushrooms. Sprinkle with the grated Pecorino Romano cheese and chopped parsley. Serve immediately.