Mushroom Crostini

by Rachel on June 20, 2010

Works well as an appetizer or a side dish.

My father has again been hard at work in the kitchen.  He had a dish similar to this one in a local Santa Barbara restaurant and spent a week making and remaking mushroom crostini until he had it just the way he wanted it.  We laughed about the fact that to get it exactly right took no less than four types of alcohol!  My father is partial to the “Better Than Bouillon” liquid food bases found in stores like Gelsons, and Surfas or online at SuperiorTouch.  If you don’t want to deal with finding them everyday bouillon OR Trader Joe’s flavor liquid concentrates will do the trick just as well.

Mushroom Crostini (8-10 servings)

  • 1 lb Shitake Mushrooms, thinly sliced
  • ½ lb oyster mushrooms, thinly sliced
  • ¼ cup grapeseed oil
  • 3 tablespoons butter
  • I large leek, cleaned well, and thinly sliced, white part only
  • 1 shallot, finely diced
  • 3 slices bacon or equivalent in pancetta, finely chopped
  • 3 cherry tomatoes, diced
  • 2 tablespoons sake
  • 2 tablespoons sherry
  • 2 tablespoons brandy
  • ¼ cup dry white wine
  • 1 tablespoon “Better than Vegetable Base” or one vegetable bouillon cube
  • 1 tablespoon “Better than Chicken Base” or one packet chicken flavor liquid concentrate
  • 1 teaspoon dried basil
  • 1/2 cup cream
  • ¼ cup flat leaf Italian parsley, chopped fine
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon soy sauce
  • 8-10 slices of artisan bread, lightly toasted

Sauté the leeks, shallots, and bacon (or pancetta) in the grapeseed oil and butter on medium-high heat for 5-7 minutes.   Add the mushrooms and sauté on medium-heat for 8-10 minutes until the mushrooms look golden brown.  Add everything else except the cream and the parsley.   I would taste all of the alcohols just to make sure that they haven’t gone bad, or something.  Simmer for 15 minutes, covered.  Turn off the fire.  Add the cream slowly, stirring constantly.  Add the parsley.  Serve over lightly toasted artisan bread.

{ 1 comment… read it below or add one }

A Fan June 21, 2010 at 8:46 pm

I’m with you, Rachel! One can never be too cautious about alcohols “going bad.” Or something. I’d taste them before cooking with them, then, just to be certain, mind you, another nip afterward. It couldn’t hurt, right?

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