Welcome to Day #1 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings…
Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!
I’ve said it before and I’ll say it again…there is nothing better than simple and bold flavors! When you have good ingredients, there is not much you need to do, such as with Manchego and roasted pepper stuffed mushrooms. That recipe is only 3 ingredients but packs so much in a small bite.
Wine Roasted Mushrooms
Robust wine, earthy mushrooms, fresh herbs and butter transforms simple mushrooms into something spectacular.
The best part of this roasted mushroom crostini is how EASY it is!
All you have to do is throw some of your favorite mushrooms in a baking dish, add a few glugs of red wine, fresh herbs and a few healthy dots of butter, roast at 400 degrees until mushrooms are tender and you have a beautiful appetizer ready in 20 minutes.
A Few Cooking Tips
- Mushrooms: Use your favorites! Baby portabellas, oyster mushrooms and shitakis are a few I used in this recipe.
- Use a damp cloth or paper towel to clean any debris off the mushrooms. If the stems are hard, you can cut the end off or just remove the stem if you prefer.
- This recipe uses red wine, but white wine or even sherry would be a fantastic substitute.
- Herbs: This is such a versatile dish, use one or a combination of rosemary, thyme and oregano.
Roasted Mushroom Crostini with Wine and Herbs
- 3 cups Wild mushrooms cleaned and cut in half if large
- 3 sprigs of fresh thyme leaves removed and roughly chopped
- 1 sprig of fresh rosemary leaves removed and finely chopped
- 1-2 garlic cloves grated or finely chopped
- 1/4 cup red wine I used Cabarnet
- 2 tablespoons unsalted butter cubed
- 2 tablespoons Olive oil for drizzling
- 1/4 teaspoon Coarse salt + more for garnish, optional
- Black pepper few grinds worth
- Baguette sliced into crostini and toasted
- Fresh parsley leaves removed and chopped for garnish
- Pre-heat oven to 400 degrees Fahrenheit.
- In a baking dish, add mushrooms, herbs, garlic, wine, butter, olive oil, salt and pepper and toss to combine.
- Roast mushrooms in oven for 20 minutes, or until the mushrooms begin to break down and soften.
- While mushrooms are roasting, make the crostini by slicing the baguette on a bias and lightly toasting in the oven or in a grill pan.
- Once mushrooms are done, spoon mushroom mixture over toasted bread and top with fresh parsley and coarse sea salt.
This post was originally published in December, 2013 and updated in December, 2021 with added nutritional information and cooking tips.