Mixed Mushroom Crostini
What You Will Need
Ingredients
- 1 Tbsp. olive oil, add'l for drizzling
- 1 Tbsp. unsalted butter
- ½ lb. shiitake mushrooms, stems removed and sliced ¼” thick
- ½ lb. oyster mushrooms, sliced ½” thick
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- ¼ cup dry white wine
- 2 Tbsp. lemon juice
- 1 tsp. chopped thyme
- 1 Tbsp. chopped parsley, add'l for garnish
- 4 (½” thick) slices sourdough bread
- 1 cup ricotta
- ¼ cup tarragon leaves
Seasoning
- 1 Tbsp. Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce
- salt and pepper, to taste
How to make it
-
Heat a pan over medium-high heat. Add in the olive oil and butter. When the butter has melted, add in shiitake mushrooms and sauté for 4 minutes until they have browned. Mix in the oyster mushrooms and sauté for another 4 minutes until softened and browned. Then add in the shallot and garlic and cook for 2 minutes. Mix in the wine, lemon juice, Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce, thyme, and parsley. Cook for 3-4 minutes until most of the wine has evaporated. Season with salt and pepper to taste then remove the pan from heat.
-
Heat a grill pan over high heat. Drizzle a bit of olive oil over both sides of the bread. Add the bread to the grill pan and cook for about 1 minute until toasted and grill marks have formed.
-
Spread the ricotta onto each slice of bread. Add some of the mushroom mix on top of the ricotta. Drizzle more olive oil on top then garnish with tarragon, chives, and parsley. Cut each toast in half and enjoy!
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