This recipe features sauteed wild mushrooms with onion and parsley served over garlic-rubbed crostini. Simple ingredients, only minutes to prepare, and full of flavor, this recipe is a great way to showcase almost any type of wild mushroom.
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When you get your hands on wild fresh mushrooms, they need to be the star of the show. So, when I came upon these fresh maitake mushrooms at the farmers market, I wanted to make a dish that would highlight their most delicate flavors and make the mushroom the main feature.
Maitake is a delicate mushroom. They should not be washed using water, but rather brushed to remove any dirt and wiped with a towel if necessary.
Prepare the crostini by slicing a day-old baguette on a bias to get the maximum surface area for toasting. Drizzle with a good olive oil, then grill lightly or run under the broiler for a minute or two on each side until lightly browned. Be vigilant, and watch the toast closely as they can burn quickly. Remove the crostini from the grill or broiler and allow them to cool slightly before rubbing each slide with a fresh clove of garlic.
Saute the diced onion until it is translucent. Add the sliced mushrooms with a pat of butter and fry until the mushrooms become golden brown. Hit them while frying with just a couple splashes of soy sauce for seasoning. Be careful not to add too much as the mushrooms will absorb it quickly. The soy sauce adds both flavor and caramelization to the mushrooms. When the mushrooms have browned, remove them from the heat and stir in chopped parsley.
Top the garlic-rubbed crostini with the sauteed maitake mushrooms and serve. This makes a great appetizer, first course, or a very fine light lunch. Enjoy!
Maitake Mushrooms on Garlic-Rubbed Crostini
Equipment
- Saute Pan
- Sheet Pan
Ingredients
Mushroom Topping
- 8 oz Maitake Mushrooms or any other type of wild mushroom
- 2 Tbsp Diced Onion
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 Tsp Soy Sauce
- 1 Tsp Chopped Fresh Parsley
Crostini
- 1/2 Baguette Day old is best
- 1 Tbsp Olive Oil
- 1-2 Cloves Fresh Garlic
Instructions
- Slice baguette on a bias to get 8-12 half-inch slices. Place slices on a cookie sheet and drizzle lightly with olive oil. Place under a 375F broiler and toast to a golden brown. About 1-2 minutes per side.
- Remove from the oven and let the slices cool before rubbing each crostini toast with a clove of garlic on each side.
- Slice the mushrooms and chop the onion and parsley. Heat olive oil over a medium high heat. Add the onions and cook for 2 minutes or until translucent. Add the mushrooms into the pan with the onions and stir to coat with the oil. Add the butter to the pan and saute the mushrooms until starting to brown. Add the soy sauce, stir to combine. Once well browned, turn off the heat and stir in the fresh chopped parsley.
- Top each of the crostini with the mushroom mixture and serve.
