Shitake Mushroom and Fontina Crostini
From minitindel 15 years ago
- 15 minutes to make
- Serves 4
this recipe is from a Napa Valley winery... restaurant ... hope you enjoy
Ingredients
- 3 tablespoons olive oil shopping list
- 1/2 pound Shitake mushrooms – stems removed, cut into 1/4 dice shopping list
- 1 cup Fontina cheese- coarsely grated shopping list
- 1/4 cup shallots – finely chopped shopping list
- 2 garlic cloves - peeled and minced shopping list
- 1 teaspoon fresh thyme leaves shopping list
- 1/4 cup cabernet sauvignon wine shopping list
- 1 tablespoon parsley - finely chopped shopping list
- 1 teaspoon kosher salt Freshly ground black pepper shopping list
- 1 bread baguette shopping list
How to make it
- Heat the oil over medium heat in a large sauté pan.
- Add the shallot & garlic and cook until soft but not browned. Add the mushrooms, thyme, wine and salt.
- Cook until the liquid has evaporated and the mushrooms are tender - about 15 minutes.
- Adjust the seasonings and stir in the parsley.
- For the crostini: Cut twelve slices from the baguette diagonally – slices should be about 3/8” thick and about 4” long.
- Place slices on a baking sheet and brush the tops with olive oil. Bake in a 350-degree oven until golden brown.
- To serve: Top each crostini with the mushroom mushroom mixture and sprinkle with the Fontina cheese. Place back in the oven and bake until the cheese is melted.
- Serves four as an appetizer
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