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.
A Few More Quick and Easy Appetizers
Roasted Mushroom Crostini with Wine and Herbs
LittleFerraroKitchen.com
Ingredients
- 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
- ¼ cup red wine I used Cabarnet
- 2 tablespoons unsalted butter cubed
- 2 tablespoons Olive oil for drizzling
- ¼ 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
Instructions
- 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.
JoeB99 says
This looks fab! I have been craving mushroom bisque all week (and sadly, Panera's version didn't do it for me), but I think this could do the trick!
Jessica To says
I like chips and dip especially Buffalo Chicken Dip.
wild orchid says
I love shrimp cocktail.
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manda says
Love appetizers
Amanda Sakovitz says
I love stuffed mushrooms!
Rachel Wagner says
Looks delish. I love cooking with mushrooms.
Sara Staffeldt says
Taco Dip is do die for!!!
Mary Happymommy says
I like pigs in a blanket.
Melissa M says
I like crab dip and crackers
Courtney D says
Bacon wrapped little weenies with brown sugar glaze! (So not good for you but so tasty and easy in the crockpot!
Margot C says
I like to make stuffed mushrooms
Sandy Headtke says
My favorite party appetizer is baked brie with raspberry jam.
Sara says
stuffed mushrooms
itzia says
cranberry cheeseball
Allison (Spontaneous Tomato) says
A nice cheese plate and fresh baked baguettes with bruschetta.