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
- 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
- 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.
Keywords: mushrooms, wild mushrooms, lunch, crostini, sandwich, bistro lunch