Wild Mushroom Crostini
Savor TV’s biggest event in style. Quick to create and impossible to forget, this rustic wild mushroom crostini delicately balances savory mushroom, garlic, and butter. Add fresh thyme, black pepper, and grated pecorino for brightness and color. It’s a dish that’s sure to steal the show at your Emmy Awards watch party.
Prep time: 20 minutes
Total time: 30 minutes
- 2 tablespoons olive oil (plus extra for brushing bread)
- 2 cups/8 oz. assorted wild mushrooms, trimmed
- 4 tablespoons red wine
- 3 tablespoons butter
- 2 teaspoons freshly minced garlic
- 1 teaspoon chopped fresh thyme
- Freshly cracked black pepper
- Sea salt
- 1 baguette or other rustic country bread
- 4 cloves garlic, peeled and crushed
- 3 oz. pecorino, freshly grated
Suggested Wine Pairing
- In a large sauté pan over medium heat, add 2 tablespoons of olive oil along with the mushrooms. Cook the mushrooms until they’re tender and liquid starts to evaporate. Deglaze the pan by adding the red wine and cooking until alcohol evaporates (if you smell the mix, the alcohol should not burn in your nose). Add the butter and minced garlic, and sauté until the garlic is tender. Season with thyme, black pepper, and sea salt.
- Meanwhile, slice the baguette into 1/5" thick pieces, so that you have 8 pieces of bread total. Brush the pieces with olive oil and sear them on the grill (or in a pan). Once they’re done, immediately rub the toast with the crushed garlic as they come off of the heat.
- Top with the warm mushroom mix. Grate the pecorino directly over the warm mushrooms and serve.