Cheesy Mushroom Crostini

By Tatyana's Everyday Food · 35 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel or soft brush to remove dirt and debris, then dice the stems and caps.
3. Put the diced mushrooms in a dry frying pan with no butter or oil. Set over medium heat, add the water and bring it to a simmer.
4. Cook the mushrooms over medium heat until all the liquid evaporates, about 8 minutes. Chanterelles must be fully cooked and never eaten raw.
5. Once dry, add the butter and shallot and cook a few minutes until the shallot is tender.
6. Add the minced garlic and season with the salt and black pepper. Cook a few more minutes, then deglaze the pan with the port.
7. Add the cream last and cook for a minute or two, until the mixture thickens. Take it off the heat and let it cool.
8. Grate the smoked gouda into a large bowl. Add the mayonnaise, dill and parsley and stir.
9. Once the mushrooms have cooled slightly, add them to the cheese mixture and mix thoroughly. If not using right away, cover and refrigerate the topping.
10. Slice the baguette thinly on the diagonal into slices about 1/3 inch thick. Spread a generous amount of topping on each slice and place on the prepared sheet.
11. Bake at 425°F for about 15 minutes, until the bread edges are golden brown and the cheese has melted.
12. Let the crostini cool a few minutes before moving, as the filling is very hot. Serve warm on a tray, garnished with extra herbs.

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

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