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Herbed Mushroom Parmesan Crostini | Taste and Tipple

Herbed Mushroom Parmesan Crostini

Course Appetizer
Cuisine French
Keyword Wild Mushroom & Parmesan Crostini
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 24 crostini
Author Yvonne Langen


  • 1 classic French baguette
  • 1/4 cup butter
  • 2 shallots diced
  • 2 cloves garlic minced
  • 8 cups thinly sliced mixed mushrooms oyster, shiitake caps and portobello, about 1-1/2 lb (750 g)
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp minced fresh parsley
  • 2 tbsp walnut oil
  • 1/4 cup parmesan shaved


  1. Cut baguette into 1/2-inch (1 cm) thick slices; arrange on rimmed baking sheet. In large skillet, melt butter over medium heat; brush 2 tbsp (25 mL) over slices. Broil, turning once, until golden and crisp, about 2-3 minutes. Set aside.
  2. Meanwhile, add shallots and garlic to skillet; sauté until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; sauté until golden and liquid is evaporated, 10 minutes. Stir in parsley.
  3. Top each crostini with 1 tbsp (15 mL) mushroom mixture; drizzle with walnut oil. Top with shaved parmesan. Serve warm.

Recipe Notes

Recipe adapted from: The Canadian Living Test Kitchen. "Wild Mushroom Crostini." Canadian Living. January 2006.