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.
Thomas Murphy says
I like cheese and crackers.
Jennay says
Spinach dip with pita chips, sausage balls, and vegetable and fruit trays!!
candy kratzer wenzel says
baked water chestnuts wrapped in bacon with a soy glaze
Toni says
Cheese...it's always the cheese!! (oh lawd I hope I win...I love my Kroger.) 😀
hazel dyer says
love cheese dip, and mushroom fixed almost anyway! these look delicious...will try this!
Joy says
Mmm. Mushrooms, butter & wine. Doesn't get much better!
Elena says
My favorite is brucshettta
Melissa L. says
My favorite party appetizer is potato skins. Thanks for the giveaway!
David Holder says
Stuffed mushrooms are my favorite appetizer.
ellie says
i love when my dad makes these toasted raviolis, or almost any kind of dip.
karen says
Brie with fig preserves!
Sonya Morris says
I love a veggie & dip tray.
Melinda H says
My favorite appetizer is a cheese platter!
Alison Miller says
Spinach and Artichoke dip with pita chips!
Sarah says
I love hummus and veggies!!!!