Author
This mushroom duxelle crostini is impressive and flavorful but so easy. Make it in advance by preparing the mushroom duxelle mixture, toasting the baguette, chop the parsley, shave the gruyere and have them lined up and ready to go. There truly is no better party appetizer.
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Ingredients
Scale
- 1 French baguette, sliced on the bias
- extra virgin olive oil
- 3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
- 1/2 teaspoon kosher salt
- 1 cup shallots (approximately 3 medium shallots), chopped
- 1 clove garlic, minced
- 2 tablespoons port wine
- 2 tablespoons lemon juice
- Gruyere cheese, shaved
- fresh parsley, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.
- Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
- Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant.
- Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.
- Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.
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