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Wild Mushroom Crostini Recipe with Parmesan and Mint

Wild Mushroom Crostini Recipe with Parmesan and Mint

What can you whip together in under 20 minutes that's guaranteed to wow your guests? These elegant mushroom- topped crostini, that's what. Crusty, toasted bread sits beneath mushrooms that have been sautéed with shallots, garlic and white wine and then tossed with mint and Parmesan, creating the perfect bite to go alongside martinis and mojitos and margaritas and...

Bite Me Bit

“The Smurfs are little blue people who live in magic mushrooms. Think about it.”

–Author Unknown



32 diagonal slices of baguette or Italian bread, cut into 1/4-inch thick slices
4 tbsp olive oil
1/2 tsp kosher salt

Mushroom Topping

2 tbsp olive oil
2 tbsp finely chopped shallots
2 medium garlic cloves, minced
6 cups sliced mushrooms (a mix of shiitake, chanterelle and button mushrooms)
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
1 tbsp chopped fresh mint
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
32 fresh Parmesan curls, made with vegetable peeler


1) Preheat oven to 400°F. Place the bread slices on a non-stick baking sheet. Brush bread on both sides with olive oil and sprinkle salt evenly overtop. Bake 4 minutes, flip slices over and continue to bake 3 minutes more. Remove from oven and set aside.

2) For the mushroom topping, in a large skillet, heat olive oil over medium heat. Add shallots and garlic, sautéing for 1 minute. Stir in mushrooms and sauté until they soften and begin to brown, 5-6 minutes.

3) Turn heat to high, add white wine and stir 3-4 minutes until liquid evaporates. Remove from heat, stir in grated Parmesan, mint, salt and pepper.

4) To assemble, top each toast with 1 tbsp mushroom topping and a Parmesan curl. Serve immediately.

Yield: 32 pieces

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