Marinated Mushroom Crostini
Crostini are Italian hors d’oeuvres consisting of toasted bread slices topped with vegetables or meat. This vegetarian version features a variety of mushrooms for a delightful mix of textures. Deglazed with white wine vinegar for a lightly pickled effect, they pair beautifully with creamy whipped feta and crunchy toast. An easy yet refined appetizer.
Ingredients
- 1 lb (450 g) mixed mushrooms (such as white mushrooms, shiitake, oyster, enoki), quartered or torn
- 1/3 cup (75 ml) vegetable oil
- 2 thyme sprigs
- 1 garlic clove, halved
- 3 tbsp (45 ml) white wine vinegar
- 1 tsp sugar
- 1/2 cup (60 g) feta cheese, crumbled
- 1/4 cup (60 ml) 35% whipping cream
- 24 slices toasted baguette
- Fleur de sel, for serving
- Chervil leaves or finely chopped chives, for serving
Instructions
- In a skillet over medium-high heat, cook the mushrooms in 3 tbsp (45 ml) of the oil with the thyme and garlic for 15 minutes or until the mushrooms are nicely browned, stirring occasionally. Season with salt and pepper.
- Meanwhile, in a small bowl, combine the vinegar and sugar until the sugar has dissolved.
- Pour the vinegar mixture into the skillet of mushrooms. Let reduce until almost dry. Transfer to a bowl. Add the remaining oil and mix well. Adjust the seasoning. Let cool (see note). Remove and compost the thyme and garlic.
Crostini are Italian hors d’oeuvres consisting of toasted bread slices topped with vegetables or meat. This vegetarian version features a variety of mushrooms for a delightful mix of textures. Deglazed with white wine vinegar for a lightly pickled effect, they pair beautifully with creamy whipped feta and crunchy toast. An easy yet refined appetizer.