Description
Mushroom Thyme Crostini is a savory appetizer featuring toasted crusty baguette slices topped with a flavorful sautéed mixture of cremini mushrooms, fresh thyme, shallots, and a tangy sherry vinegar pan sauce. Perfectly crisp on the outside and rich with earthy mushroom goodness, this elegant dish is simple to prepare and makes a delightful starter or snack for gatherings.
Ingredients
Scale
Bread
- ½ crusty baguette (about 14 slices, each ¼” thick)
- 1-2 tablespoons olive oil (for brushing)
- Salt & 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 & pepper to taste
Instructions
- Prepare the Crostini: Slice the baguette into ¼” thick slices. Brush each slice generously with 1-2 tablespoons olive oil and season with salt and pepper. Choose your cooking method for toasting—either grill on high heat using a grill pan or outdoor grill until both sides have visible grill marks, or bake in a preheated oven at 450°F (230°C) on the middle rack for about 7 minutes until golden and crispy. Set the toasted crostini aside.
- Sauté Mushrooms: Heat 3-4 tablespoons of butter or olive oil in a hot skillet over medium-high heat. Add the sliced mushrooms, minced shallot, and fresh thyme leaves. Sauté for about 2 minutes until mushrooms begin to soften and the shallots become fragrant.
- Deglaze and Thicken Sauce: Pour in ¼ cup of sherry vinegar to deglaze the pan, letting it simmer for about 30 seconds to reduce. Stir in 2 teaspoons of flour to help thicken the sauce; cook for another 30 seconds while stirring constantly.
- Add Stock and Simmer: Gradually add ¼ cup vegetable stock (or broth or water) to the skillet, stirring to combine. Allow the mixture to simmer briefly until it thickens to a sauce-like consistency. If the pan seems dry, add a bit more stock. Adjust seasoning by adding salt and pepper to taste. Remove thyme leaves from the pan if desired to avoid woody bits.
- Assemble Crostini: Spoon a couple of tablespoons of the mushroom mixture onto each toasted baguette slice. Garnish with additional fresh thyme leaves and a light drizzle of olive oil for extra richness and aroma.
Notes
- Use a crusty baguette for the best texture and flavor in the crostini. Day-old bread works great.
- Butter can be substituted for olive oil if not aiming for a vegan dish; it adds richness to both crostini and mushroom topping.
- Any mushrooms can be used, but cremini provide a nice balance of earthiness and texture.
- Ensure mushrooms are sliced evenly about ¼” thick for consistent cooking.
- Shrimp vinegar adds brightness; if unavailable, white wine vinegar or apple cider vinegar can be used as alternatives.
- Adjust salt and pepper at the end of cooking to suit your taste preferences.
Nutrition
- Serving Size: 1 crostini (1 slice with topping)
- Calories: 150 kcal
- Sugar: 1.5 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
