Crostini of Wild Mushrooms

  • Serves

    serves 2


By SAVEUR Editors

Published on November 16, 2007

A variety of fresh wild mushrooms work well for this dish.


  • 1 lb. assorted wild mushrooms, stemmed, cleaned and thickly sliced
  • 2 large thin slices of crusty country bread
  • 3 tbsp. extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tsp. fresh thyme leaves
  • 12 tsp. garlic, minced
  • Sea salt and freshly ground pepper to taste


Step 1

Brush the slices of bread with extra-virgin olive oil. Heat a large skillet over medium-high heat, add 3 tbsp. of extra-virgin olive oil, then sauté mushrooms until lightly golden, 5-10 minutes.

Step 2

Add 1 small minced peeled shallot, 1 tsp. fresh thyme leaves, 1⁄2 tsp. minced peeled garlic and the sea salt and pepper to taste. Sauté for 2 more minutes.

Step 3

Spoon mushrooms on top of toasts, cut toasts in half, and divide evenly between 2 plates. Drizzle mushrooms with a little more olive oil and garnish with a sprig of parsley.

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