Wild Mushroom Crostini 3 ways
This post for wild mushroom crostini 3 ways has been updated with new photos.
I got this recipe for a wild mushroom crostini 3 ways from Janet, who got it from Slim and this is my version. One of my favorite blogs is The Gardener’s Cottage. It is one I go to for fashion, home decor, gardening, and food…Janet is vegan and I am not. Not even close…I must say it crosses my mind now and again because she says she’s over 50 and does not look a day over 40. Check out Janet’s vegan recipe for wild mushroom crostini here.
Wild Mushrooms & Fresh Thyme
How to properly wash mushrooms
For years I did not wash my mushrooms properly. I had this idea that they were not supposed to be washed or rinsed in water and I used a “mushroom brush.” Many, many years later I read an article in Martha Stewart about how to clean your mushrooms. Apparently it’s a myth that mushrooms can’t be washed in water. In fact, mushrooms are mostly water so a little more is not going to hurt them. But only wash them right before you are going to use them. Unwashed mushrooms keep longer.
I use Thives Fruit & Veggie Soak or even just a half a capful of Thieves Household Cleaner in a bowl with cool water. I prepare a bowl with the Thieves and then let the water run to fill the bowl. Toss in the mushrooms and swirl them around in the bowl a few times, loosening any of the dirt that is clinging to the mushroom. Then I drain them and give them a quick light rinse and place on paper towels to dry for a few minutes. Washing them with Thieves is safe and toxic free. It feels great using plant-based products. If you want to know more about Thieves, read this post.
Wild Mushroom Crostini
“don’t crowd the mushrooms or they’ll never brown.”
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: lunch
- Method: easy
Ingredients
- 3 tablespoons butter or olive oil or a combination of both
- 3 packages assorted wild mushrooms, sliced
- 1 1/2 teaspoons fresh thyme
- Salt and freshly ground black pepper
- A handful of Arugula
- Rustic Wheat Bread
- 1 to 2 teaspoons red wine vinegar
- 1 teaspoon fresh thyme leaves
- 4 tablespoons mayonnaise
- 1 teaspoon agave syrup
Instructions
- Sauté the mushrooms in the butter and olive oil, making sure not to crowd the mushroom, preparing batches if necessary.
- Place slices of bread under the broiler until lightly golden brown and brush with mayonnaise
- Top each slice of toasted bread with a handful of arugula and then top with mushrooms.
- Whisk together the vinaigrette and drizzle over the mushrooms. Season with salt & pepper.
Annie this one of my favourites if not "the" favourite brunch recipe for me…it looks divine, now you got me craving about it…yum! :))
What a delicious looking meal…Janet's blog is great, and I love yours too!
oh annie, i can't tell you how happy this post makes me. i love it when someone tries and actually likes something i make. your recipe is 99% vegan – just the mayo is not. it is so yummy and i had it just now for dinner. so delish. thank you annie for the kind words about me. xo janet
OMG – that really looks amazing! Yummy!!!
That looks heavenly and I love, love, anything with mushrooms! I know Janet's blog very well…she is wonderful! Thank you for stopping by and sympathizing with me! I am feeling better now that it is warming a bit here. I have a list a mile long for the contractor to tackle just due to this hard winter. New England is a beautiful place to live and the seasons and all…but I still think you are the lucky one to be in CA! I do miss living in the Bay area! My daughter is driving me crazy about going back to visit all our memories while we lived there. Have a great day!~jamilyn