Maitake Mushrooms on Garlic-Rubbed Crostini
Servings: 4
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.
