Mushroom and Fontina Crostini
Mushrooms cheese crostini is a simple recipe, quick and tasty! They are great with different mushrooms, and cheese, and bread as well!
1/2-inch-thick slices of peasant bread halved diagonally x 4 pcs
5 tablespoons extra-virgin olive oil
1 1/2 pounds white mushrooms
2 tablespoons unsalted butter
2 medium shallots, finely chopped
1 large garlic clove, minced
1 teaspoon chopped thyme
3 tablespoons water
Salt and freshly ground pepper
1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
1 tablespoon chopped parsley
Step 1. Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges.
Step 2. Thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes.
Step 3. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes.
Step 4. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes.
Step 5. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
Step 6. Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted.
Step 7. Transfer the crostini to a platter, sprinkle with the parsley and serve.