Description
Mushroom Thyme Crostini is a savory appetizer featuring crispy grilled or baked baguette slices topped with a flavorful sauté of cremini mushrooms, fresh thyme, shallots, and a tangy sherry vinegar pan sauce. Perfect for entertaining or a simple snack, this recipe combines earthy mushrooms with vibrant herbs and a deliciously crisp base.
Ingredients
Scale
Bread and Oil
- ½ crusty baguette (about 14 slices, each ¼” thick)
- ¼ cup olive oil (plus extra 1-2 tablespoons for brushing slices)
- Salt & pepper to taste
Mushroom Topping
- 16 oz. cremini mushrooms, cleaned and sliced no more than ¼” thick
- 1 bunch fresh thyme leaves
- 1 shallot, minced (or small onion)
- 3-4 tablespoons butter or olive oil
- ¼ cup sherry vinegar
- 2 teaspoons flour
- ¼ cup vegetable stock, broth or water
Instructions
- Prepare the Crostini: Slice the baguette into about 14 pieces, each approximately ¼” thick. Brush each slice lightly with 1-2 tablespoons of olive oil and season with salt and pepper to taste.
- Cook the Crostini: You can either grill or bake the bread slices for a crispy base. For grilling, use a grill pan or outdoor grill over high heat and grill each side until you see grill marks and the bread is toasted. Alternatively, bake the slices on the middle rack of a preheated oven at 450°F (232°C) for about 7 minutes until golden brown and crispy. Remove and set aside.
- Sauté Mushrooms and Aromatics: Heat 3-4 tablespoons of butter or olive oil in a hot skillet. Add the sliced mushrooms, minced shallot, and fresh thyme leaves and sauté for about 2 minutes until mushrooms start to soften and release aroma.
- Deglaze and Simmer: Pour in the sherry vinegar to deglaze the pan, letting it simmer for about 30 seconds to reduce slightly and impart acidity.
- Thicken Pan Sauce: Stir in the 2 teaspoons of flour evenly to coat the mushrooms, cooking for 30 seconds to eliminate raw flour taste. Slowly add the vegetable stock or water while stirring to create a thickened pan sauce. If the mixture seems dry, add more stock as needed. Season with salt and pepper to taste.
- Assemble Crostini: Remove the thyme sprigs if any remain, then spoon a generous couple of tablespoons of the mushroom topping onto each crostini slice. Garnish with additional fresh thyme leaves and a light drizzle of olive oil. Serve immediately.
Notes
- Use a crusty baguette for best texture; slightly stale bread works well for crispiness.
- Any variety of mushrooms can be substituted, such as baby bellas, portobellos, or shiitake.
- Butter adds depth but olive oil keeps the dish vegan-friendly.
- Adjust seasoning with salt and pepper during and after cooking to taste.
- Serve crostini warm for best flavor and texture.
Nutrition
- Serving Size: 1 serving (about 2-3 crostini)
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
