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Warm Portobello Mushroom Crostini
Earthy portobello mushrooms, still warm from the pan, meet crisp, garlic-rubbed toasts in this savory appetizer. You'll pan-fry the mushrooms in rich butter until they're perfectly golden and tender. Fresh tarragon brings a subtle anise note that cuts right through the richness. It's an elegant yet simple bite that sets the right tone before a dinner party or alongside a light afternoon tea.
Equipment
- Stovetop
- Skillet
Ingredients
- 75g butter
- 2 garlic cloves, 1 chopped and 1 left whole
- 1 tablespoon chopped tarragon
- 250g portobello mushrooms, roughly chopped
- 1 tablespoon olive oil
Instructions
- 1Melt the butter in a pan over medium heat. Add the chopped garlic and tarragon, then stir in the chopped portobello mushrooms. Fry for 4 to 5 minutes until they're soft and golden. Season generously with salt and black pepper.
- 2Lightly brush each slice of bread with olive oil. Heat a ridged griddle pan and toast the bread until the edges turn golden with a nice char.
- 3Remove the toasted bread from the heat and lightly rub the surface of each slice with the whole garlic clove. The rough texture of the warm bread acts like a grater, melting the raw garlic right into the toast.
- 4Arrange the crostini on plates and spoon the warm, buttery mushroom mixture generously over the top.
Notes
- Swap: Fresh parsley or marjoram make excellent substitutes if you don't have tarragon on hand.
- Bread choice: A sturdy sourdough or rustic ciabatta holds up best to the buttery mushrooms.
- Make ahead: You can chop the mushrooms and garlic a day in advance, but cook them just before eating for the best texture.
Recipe Details
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