Gourmet Mushroom Crostini
Holy Shiitakes, you just have to try these mushrooms! We love organic, locally grown gourmet mushrooms from our friends at Mycopia, and this week, share the mushroom love with epic deals on our favorite Mycopia mushrooms! With some you may recognize and some you may not, this incredible range of gourmet mushrooms are all completely delectable and super nutritious, and all of Mycopia’s mushrooms are grown locally at their facility in Sebastopol. With plenty of varieties to choose from, you’ll be sure to find your mushroom match! The Mycopia Chef Sampler Pack is a fabulous cross-section of all their best gourmet mushrooms and the perfect thing for these Gourmet Mushroom Crostini! Crunchy toasted ciabatta gets topped with fresh burrata cheese and a mound of gorgeous, sautéed mushrooms for a lunch bite that’s a trip out of this world. Make it as a the perfect light lunch, or swap the ciabatta toasts for bruschetta and turn it into a fabulous appetizer or snack!
*Sale prices valid through 3/2/2021.
- Serves: 2-4 servings
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Ingredients
- 1 lb. Mycopia Organic Gourmet Mushroom Chef Sampler, trimmed & cleaned
- 1 large Shallot, minced
- 3 Garlic Cloves, minced
- 2 tsp. Fresh Basil, chopped
- 1 tbsp. Fresh Parsley, chopped
- 5 tbsp. Olive Oil, divided
- 2 tbsp. Rice Wine Vinegar
- Salt & Black Pepper, to taste
- Fresh Burrata, in a small chunks
- 2 Ciabatta Rolls, sliced in half lengthwise
- 4 tbsp. Butter
Instructions
Roughly chop Mycopia chef sampler mushrooms into medium-sized pieces. Heat 2 tablespoons of olive oil in large frying pan on medium heat. When hot, add shallot and garlic and fry, stirring constantly.
When shallots begin to soften and garlic is fragrant, stir in mushrooms. Season lightly with salt to help release moisture, then continue frying until mushrooms are tender, about 5-7 minutes. Stir in fresh herbs, and season to taste with salt and pepper. Transfer to a non-reactive mixing bowl and cool to room temperature. Wipe out pan. While mushrooms cool, heat 2 tablespoons of butter in the same pan; when butter is sizzling, add 1 sliced ciabatta roll, cut side down, and toast. Flip once to toast bottom, then remove and repeat process with second roll. Set aside to cool.
Combine sautéed mushrooms with remaining olive oil and rice wine vinegar, then season with additional salt and pepper if desired. To assemble crostini, top one half toasted roll first with burrata cheese, then mound with mushroom salad.
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