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Oyster Mushroom Crostini

posted Mar 17, 2012, 5:55 AM by Ministry of Mushrooms

36 1/3-inch-thick baguette slices
2 tablespoons olive oil
1/3 cup chopped shallots
3 packs Ministry of Mushrooms (MoM) fresh oyster mushroom
3 packs Ministry of Mushrooms (MoM) dried oyster
2 garlic cloves, minced
¼ cup whipping cream
1 teaspoon minced fresh rosemary
1 teaspoon fresh lemon juice
1 cup grated Fontina cheese
½ cup freshly grated Parmesan cheese (about 1 ¾ ounces)


Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature)Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon juice. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made2 days ahead. Cover and refrigerate.)Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown,watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.