Description
Mushroom Thyme Crostini is a delightful appetizer featuring crispy, toasted baguette slices topped with savory sautéed cremini mushrooms, fresh thyme, and a flavorful sherry vinegar pan sauce. Perfect for gatherings, this recipe combines simple ingredients to create a rustic and elegant bite that highlights earthy mushroom flavors balanced with fresh herbs and tangy vinegar.
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 shallot, minced (or small onion)
- 1 bunch fresh thyme leaves
- 3-4 tablespoons butter or olive oil (for sautéing)
- ¼ cup sherry vinegar
- 2 teaspoons flour
- ¼ cup vegetable stock, broth, or water
- Salt and pepper to taste
Instructions
- Prepare the Crostini: Slice the baguette into ¼” thick pieces. Brush each slice evenly with 1-2 tablespoons of olive oil and season with salt and pepper. Choose your cooking method: either grill the crostini over high heat on both sides using a grill pan or outdoor grill until grill marks appear and they are crispy, or bake the slices at 450°F on the middle rack for about 7 minutes until golden and crisp. Set aside once done.
- Sauté Mushrooms: 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 about 2 minutes until the mushrooms start to soften and release their moisture.
- Deglaze and Simmer: Pour in the sherry vinegar to deglaze the pan, stirring and letting it simmer for 30 seconds to incorporate the flavors and reduce slightly.
- Thicken the Sauce: Sprinkle 2 teaspoons of flour over the mushroom mixture and stir to combine. After 30 seconds, add ¼ cup of vegetable stock, broth, or water to the pan. Stir continuously to thicken the juices into a sauce. If the mixture seems too dry, add a bit more stock. Season with salt and pepper to taste.
- Assemble Crostini: Remove extra thyme sprigs if larger than leaves. Spoon a couple of tablespoons of mushroom topping onto each toasted crostini slice. Garnish with additional fresh thyme leaves and drizzle a little olive oil over the top for extra flavor. Serve immediately.
Notes
- Use a crusty baguette for the best texture in crostini.
- Any variety of mushrooms can be substituted if cremini are unavailable.
- Butter can be used instead of olive oil if not vegan, both in the crostini and sautéing mushrooms.
- Adjust seasoning with salt and pepper as needed depending on stock broth saltiness.
- The sherry vinegar can be replaced with white wine vinegar or lemon juice for a different acidity profile.
Nutrition
- Serving Size: 1 crostini slice with topping
- Calories: 150 kcal
- Sugar: 1.5 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
