Description
Mushroom Thyme Crostini is a delightful appetizer featuring crispy toasted baguette slices topped with a savory mushroom and thyme sauté finished with a tangy sherry vinegar pan sauce. Perfect for gatherings or as an elegant snack, this recipe balances earthy mushrooms with fresh herbs and a touch of acidity.
Ingredients
Scale
Bread & Oil
- ½ crusty baguette (about 14 slices, each ¼” thick)
- ¼ cup olive oil (plus 1-2 tablespoons for brushing crostini)
- Salt and 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 for sautéing
- ¼ cup sherry vinegar
- 2 teaspoon flour
- ¼ cup vegetable stock, broth, or water
Instructions
- Prepare the Bread: Slice the baguette into about 14 slices, each approximately ¼ inch thick. Brush each slice with 1-2 tablespoons of olive oil and season with salt and pepper.
- Cook the Crostini: You have two options: Grill the bread over high heat on a grill pan or outdoor grill until grill marks form on both sides, or bake in a preheated 450°F oven on the middle rack for about 7 minutes until golden and crispy. Set aside.
- Sauté Mushrooms: Heat 3-4 tablespoons of butter or olive oil in a skillet over medium-high heat. Add sliced mushrooms, minced shallot, and fresh thyme leaves. Sauté for 2 minutes until mushrooms begin to soften.
- Deglaze: Pour in the sherry vinegar to deglaze the pan and let it simmer for 30 seconds to reduce slightly.
- Thicken Sauce: Stir in the flour and cook for another 30 seconds. Then add the vegetable stock or water to create a thickened pan sauce. If the mixture is too dry, add a little more stock. Season with salt to taste.
- Assemble Crostini: Remove the thyme sprigs from the pan. Spoon a couple of tablespoons of the mushroom topping onto each crostini. Garnish with additional fresh thyme leaves and a drizzle of olive oil before serving.
Notes
- For a vegan option, use olive oil instead of butter.
- You can use any mushrooms you prefer, but cremini work well for flavor and texture.
- Adjust the thickness of the sauce by adding more or less stock.
- If you don’t have sherry vinegar, a mild white vinegar or lemon juice can be a substitute, though the flavor will differ.
- Bread slices should be thin for optimal crispness and toasts well using either grilling or baking.
Nutrition
- Serving Size: 1 crostini
- Calories: 110
- Sugar: 1g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 5mg
