Mushroom Crostini Recipe:
Delicious mushroom crostini with a herbed sour cream makes an awesome party starter.
Its yet another addition to my fast, fresh and simple recipes, a mission that I’ve embarked on this summer. This one however, I’ll place right at the top so far, not that I have too many in the list already but of all that I have this one’s sure a hit. It has got all the right ingredients after all, bread, butter, mushrooms, cheese, chilli flakes, garlic, fresh oregano and good sour cream.
Thank God for all the good ingredients we now easily get hold of in Delhi, for I believe it’s the great ingredients that make great recipe for otherwise anyone can be a good cook. Yeah, cooking is an easy stuff, atleast I believe so, all you need it the right ingredients, paired in the right quantities and combination, while there could be a a catch or two. So let me not drag you into a conversation that could be subjective to all possible stretches and instead leave you with a recipe to these beautiful crostini. They are super easy to make, equally easy to serve and it can all the more easily win you some praises during that dinner party.
‘Crostini’ means little toasts in Italian. My toasts aren’t little from any angle, so do they deserve it to be called ‘crostinis’. I wonder, let’s just call it ‘Mushrooms Irresistible’ then, for all its worth.
Ingredients (Makes 8 crostinis, serves 2-4):
- 8 slices of baguette, each about 1 & ½ inches in thickness, cut slightly diagonally. Visit L’Opera for the best breads in the city.
- 2 tbsp, aprox 50 gms of thick sour cream, try Impero available at gourmet stores
- 250 gms of button mushrooms, chopped
- 4 cloves of garlic, 2 finely chopped
- 5-6 small spring onions, whites and greens chopped separately
- 2 tsp olive oil plus extra to drizzle
- 25 gms butter, aprox
- ¼ cup grated cheese, mozzarella preferably
- ½ tsp red chilli flakes plus extra to garnish
- A bunch of fresh oregano or thyme, roughly chopped, retain 8 sprigs for garnishing
- Oregano seasoning
- Salt and pepper
- Heat a small frying pan with olive oil, add the chopped garlic and red chilli flakes and allow infusing into the oil. Then add the chopped spring onion whites and fry for 30 sec and then add the mushrooms.
- Fry and cook until the water is first release and then dried off, dress with salt and pepper and keep aside.
- In a bowl whisk together the chopped oregano (or any other herd you choose), spring onion greens, a pinch of salt, the sour cream. Drizzle a little olive oil and set aside.
- Now toast the baguette slices on a flat pan until crisp and golden on both sides, smear the butter on one side of each slice. Remove from heat, now just crush he two retained garlic clove and rub it over each slice of bread on the buttered side.
- Divide the sour cream mixture between the baguette slices and spread onto the buttered side carefully not tipping over the edges. Then heap up the mushrooms over it along the centre leaving a little space along the edges of the baguette.
- Add a little grated cheese on the top of each crostini, drizzle a little olive oil and pop into the grill and cook just until the cheese melts, about 3-4 mins.
- Leave on the wired rack for a few of mins. Ganish with a sprig of fresh oregano, some chilli flakes, oregano seasoning and serve hot and crisp.
Dos and Don’ts:
- The great thing is that you can simply make a chicken version of the recipe by replacing mushrooms with tiny boneless chicken pieces, just adjust the cooking time accordingly.
- You may simply serve the crostini without putting it under the grill; it just adds the look of some melting cheese on the top. The taste is hardly altered.