And if you find yourself in need of a quick appetizer to serve at a festive shindig, I’ve got a great little number for you – Mixed Mushrooms and Herbed Goat Cheese Crostinis.
I actually made them for our last Sunday Family Dinner and have gotten a few inquiries for the recipe since. It’s really easy to make and the individual components can be prepped ahead of time. A few minutes before service, you can quickly assemble them and voila — Mushroomlicious!
Mixed Mushrooms & Herbed Goat Cheese Crostinis
8 ounces goat cheese, room temperature
4 ounces mascarpone cheese, room temperature
1 tablespoon fresh minced parsley
1 tablespoon fresh thyme leaves, divided – more to garnish
¼ cup chopped fresh basil leaves
½ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup sliced button mushrooms
1 cup sliced crimini mushrooms
1 cup chopped oyster mushrooms
1 cup chopped shitake mushrooms
½ tablespoon minced garlic
¼ cup minced shallots
¼ cup white wine
24 ½ inch thick slices baguette, toasted
¼ cup reduced balsamic glaze (optional)
In a bowl, mix together the goat cheese, mascarpone, parsley, ½ tablespoon thyme leaves, basil, and garlic power. Season with salt and pepper to taste. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the butter and swirl around the skillet until it melts. Add the fresh mushrooms, remaining thyme leaves, garlic and shallots. Sauté until the mushrooms are golden browned. Pour in the white wine to deglaze the pan and lower the heat to medium low. Continue to sauté until the wine has evaporated. Remove the skillet from the heat and season with salt and pepper.
Spread one side of each baguette slice with the cheese mixture and top with a spoonful of the mushroom medley. Drizzle the balsamic glaze over the crostini (optional) and garnish with additional thyme leaves. Enjoy!