Wild Mushroom Crostini

mushroom open faced crostini

“don’t crowd the mushrooms or they’ll never brown.”


  • 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
Thyme Vinaigrette 
  • 1 to 2 teaspoons red wine vinegar
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons mayonnaise
  • 1 teaspoon agave syrup


  1. Sauté the mushrooms in the butter and olive oil, making sure not to crowd the mushroom, preparing batches if necessary.
  2. Place slices of bread under the broiler until lightly golden brown and brush with mayonnaise
  3. Top each slice of toasted bread with a handful of arugula and then top with mushrooms.
  4. Whisk together the vinaigrette and drizzle over the mushrooms. Season with salt & pepper.


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

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