Description
Mushroom Thyme Crostini is a delightful appetizer featuring crispy grilled or baked baguette slices topped with a savory mixture of sautéed cremini mushrooms, fresh thyme, shallots, and a tangy sherry vinegar pan sauce. Perfect for entertaining or as a flavorful snack, this recipe combines earthy mushrooms with fresh herbs and a luscious pan sauce, providing a satisfying and elegant bite.
Ingredients
Scale
For the Crostini
- ½ crusty baguette (about 14 slices, each ¼” thick)
- 1-2 tablespoons olive oil (for brushing)
- Salt and pepper, to taste
For the Mushroom Topping
- ¼ cup olive oil or butter (for sautéing)
- 16 oz. cremini mushrooms, cleaned and sliced ¼” thick
- 1 bunch fresh thyme leaves (plus extra for garnish)
- 1 shallot, minced (or small onion)
- ¼ cup sherry vinegar
- 2 teaspoons flour
- ¼ cup vegetable stock, broth, or water
- Salt and pepper, to taste
Instructions
- Prepare the Crostini: Slice the baguette into about 14 slices, each approximately ¼ inch thick. Brush each slice generously with 1-2 tablespoons of olive oil and season lightly with salt and pepper.
- Cook the Crostini: Choose your cooking method for the bread slices. To grill, place the slices on a preheated grill pan or outdoor grill over high heat and cook each side until grill marks appear and the bread is crispy. Alternatively, bake the slices in a preheated oven at 450°F (232°C) on the middle rack for about 7 minutes, or until golden brown and crispy. Remove and set aside.
- Sauté the Mushrooms: Heat 3-4 tablespoons of butter or olive oil in a hot skillet over medium-high heat. Add the sliced mushrooms, minced shallot, and fresh thyme leaves. Sauté for about 2 minutes until the mushrooms soften and begin to release their juices.
- Deglaze and Simmer: Pour in the sherry vinegar to deglaze the pan, stirring to lift any browned bits. Let it simmer for 30 seconds to reduce slightly.
- Thicken the Sauce: Sprinkle the flour evenly over the mushroom mixture and stir continuously for about 30 seconds to cook the flour. Then gradually add the vegetable stock, broth, or water, stirring to combine. This helps to thicken the sauce. If the mixture seems too dry, add a little more stock. Season with salt and pepper to taste.
- Assemble the Crostini: Remove most of the thyme leaves from the stems if needed. Spoon a couple tablespoons of the warm mushroom topping onto each crostini slice. Garnish with additional fresh thyme leaves and a light drizzle of olive oil.
Notes
- You can use any type of mushrooms if cremini are unavailable.
- For a vegan version, substitute butter with olive oil.
- Adjust the thickness of the pan sauce by adding more or less vegetable stock as needed.
- Ensure baguette slices are about ¼ inch thick for optimal crispiness.
- If grilling the crostini, watch carefully to prevent burning.
Nutrition
- Serving Size: 1 serving (about 2-3 crostini)
- Calories: 180
- Sugar: 2g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
