Herb Mushroom Crostini Bouchaine Wine
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Herb Mushroom Crostini

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Author: Judit + Corina


  • 1 French Baguette - sliced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Garlic Clove -peeled
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Butter - unsalted
  • 1/2 Pound Shitaki Mushrooms - chopped
  • 1/2 Pound Crimini Mushrooms - chopped
  • 1 large Clove Garlic - finely chopped
  • 2 tbsp flat leaf Parsley - chopped
  • 1 sprig Rosemary - chopped
  • 3 sprigs Thyme -
  • Salt & freshly ground Pepper to Taste


  • Preheat oven to 375 - 400°F.
  • Slice baguette and brush with a little olive oil. Arrange the slices on a baking sheet and toast in oven until golden, about 7-10 minutes.
  • Set aside to cool.
  • You can prepared the crostini up to 3 days ahead.
  • In a medium nonstick skillet heat olive oil and butter over medium heat. Add the sliced mushrooms and saute for 5-7 minutes
  • Add the minced garlic, rosemary and thyme. Season with salt & pepper, add a splash of Pinot Noir and continue to cook for a few more minutes.
  • remove from heat and let it cool for 2-3 minutes.
  • Add the mushroom mixture to a food processor and pulse it for a few times.
  • Rub the crostini with the garlic clove and spoon the mixture on top. Decorate with parsley leaves.