Description
Mushroom Thyme Crostini is a delightful appetizer featuring crisp slices of baguette topped with a savory mushroom and thyme mixture. This easy-to-make recipe offers a perfect balance of earthy mushrooms, fresh thyme, and a tangy sherry vinegar sauce served on grilled or baked crostini for a crispy, flavorful bite. Ideal for entertaining or a sophisticated snack, it’s quick to prepare and can be made vegan by using olive oil instead of butter.
Ingredients
Scale
Bread
- ½ crusty baguette (about 14 slices, ¼” thick)
- 1-2 tablespoons olive oil (for brushing)
- Salt and pepper to taste
Mushroom Topping
- 16 oz. cremini mushrooms, cleaned and sliced no more than ¼” thick
- 1 bunch fresh thyme leaves
- 1 shallot, minced (or small onion)
- 3-4 tablespoons butter or olive oil
- ¼ cup sherry vinegar
- 2 teaspoons flour
- ¼ cup vegetable stock, broth, or water
- Salt and pepper to taste
Instructions
- Prepare the bread: Slice the crusty baguette into 14 slices about ¼” thick. Brush each slice with 1-2 tablespoons of olive oil and season with salt and pepper.
- Cook the crostini: Choose between grilling or baking the bread slices. For grilling, use a grill pan or outdoor grill over high heat and cook the slices on both sides until desired grill marks appear. For baking, place the slices on the middle rack of an oven preheated to 450°F and bake for about 7 minutes until golden brown and crispy. Set aside.
- Prepare the mushroom topping: Heat 3-4 tablespoons of butter or olive oil in a hot skillet. Add the sliced mushrooms, minced shallot, and fresh thyme leaves. Sauté for 2 minutes until the mushrooms start to soften.
- Deglaze the pan: Pour in the sherry vinegar and allow it to simmer for 30 seconds to deglaze the pan and infuse flavor.
- Thicken the sauce: Stir in 2 teaspoons of flour and cook for 30 seconds. Gradually add ¼ cup of vegetable stock or water, stirring continuously to create a thickened pan sauce. Add more stock if the mixture is too dry. Season with salt and pepper to taste.
- Assemble the crostini: Remove thyme sprigs, spoon 2-3 tablespoons of the mushroom mixture onto each crostini, garnish with additional fresh thyme leaves, and drizzle with olive oil if desired. Serve immediately.
Notes
- Use a crusty baguette for the perfect texture; slices about ¼” thick works best.
- You can substitute cremini mushrooms with other varieties like button or portobello for different flavors.
- For a vegan version, use olive oil instead of butter.
- The crostini can be grilled or baked based on your preference and available equipment.
- Adjust the amount of stock when thickening the sauce to get a nice consistency for spreading.
Nutrition
- Serving Size: 1 serving (approximately 2-3 crostini)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
