St. Francis Winery & Vineyards

CULINARY : Appetizers : Wild Mushroom Crostini with Truffle Oil

Wild Mushroom Crostini with Truffle Oil


½ pound mixed wild mushrooms (such as chanterelle, porcini, oysters, crimini, or shiitake)
2 tablespoons unsalted butter
1 teaspoon minced fresh garlic
¼ cup dry white wine
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 thin baguette
Good olive oil
2 tablespoons white truffe oil


1. Thinly slice mushrooms. In a medium sauté pan over medium heat, heat butter until it bubbles. Add mushrooms and garlic, and stir until mushrooms wilt but are not browned, about 2 minutes. Add wine; cook and stir another 2 minutes, or until most of liquid has cooked away. Remove from heat and season with salt and pepper.

2. Preheat oven to 300°.

3. Slice baguette into ¼ inch rounds, brush lightly with olive oil, and toast on a baking pan about 10 minutes, or until crisp and very lightly browned.

4. Place a tablespoon of mushroom mixture on top of each slice. Transfer crostini to a serving plate, drizzle with a little truffe oil, and serve immediately. Crostini can also be kept warm in the oven 5 minutes before adding truffe oil and serving.
Serves 10/Makes 20


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