Cheesy Baked Mushroom Crostini

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel or soft brush, then dice the stems and caps.
3. Put the mushrooms in a dry pan with the water over medium heat. Bring to a simmer and cook for about 8 minutes, until all the liquid has evaporated. Chanterelles must be cooked before eating.
4. Once dry, add the butter and shallot and cook for a few minutes until tender.
5. Add the garlic, season with salt and pepper and cook a few more minutes. Pour in the port (or broth) to deglaze the pan.
6. Add the cream (or half-and-half) and cook for a minute or two until thickened. Take off the heat and let the mushroom mixture cool.
7. Grate the smoked gouda into a large bowl. Add the mayonnaise, dill and parsley.
8. Stir in the cooled mushroom mixture until thoroughly combined. Cover and refrigerate if not using right away.
9. Slice the baguette on the diagonal into slices about 1/3 inch thick. Spread a generous amount of topping on each slice and place on the baking sheet.
10. Bake at 425°F for about 15 minutes, until the bread edges are golden and the cheese has melted. Cool a few minutes before serving warm.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

GarlicCheeseCreamMushroomBreadShallotBaguetteGouda cheese