Roasted Mushroom Crostini with Wine and Herbs
Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!
Servings: 4 servings
Calories: 143kcal
Cost: $10
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.
Notes
Use a variety of mushrooms for taste and texture.
Avoid rinsing mushrooms under water, which can weight the mushrooms down.
Nutrition
Calories: 143kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 151mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg