Bursting with earthy flavor, wild mushroom crostini are a delightful appetizer your guests will clamor for. You’ll love how easy they are to prepare!
Okay, maybe not “clamor” for. I looked up the definition and it means “loud, noisy shouting.” I’m not sure that would be appropriate behavior at a friendly get together and it may be a little intimidating to the hosts…but you get the idea. They’ll want more of these easy to make mushroom crostini!
Does it get much better than crispy toasted bread, spread with creamy tangy goat cheese, topped with thyme and wine scented sauteéd mushrooms? I think this is a perfect appetizer. One of my favorite restaurants offers a similar appetizer and I almost always order it, paired with a glass of Chardonnay or Cabernet Franc. So delightful!
Wild mushroom crostini are hearty enough to appeal to the guys in the crowd, too. For beer drinkers, they go great with a brown ale or porter.
About these wild mushroom crostini:
I begin with a toasted bread slice called a crostini (translated “little crusts.”). There are a few different ways to make these “little crusts” and I’ve tried them all out for you. It was a real hardship, I’m telling you–NOT! My mom and I had a blast with crostini day. You can find out how to make crostini right here.
To make these mushroom crostini, I sauté a combination of sliced mushrooms, including at least of couple of these varieties: oyster, chanterelle, crimini, shitake, and white button. All of these varieties can be purchased in a grocery store so I guess technically, they aren’t wild. Wild varieties could be used, though, especially morels. Using a variety of mushrooms adds visual interest and flavor. I also add chopped shallots and minced garlic.
(You’re probably thinking steak and mushrooms at this point, and I don’t blame you. These mushrooms would be so good slathered over steak, or try these sauteed mushrooms with garlic butter.)
Once those mushrooms get golden brown and the liquid has evaporated, I add white wine and fresh thyme, season with salt and pepper, and cook for a few more minutes. Oh, that smells heavenly!
You’re pretty much finished at this point. Spread softened goat cheese on your crostini, pile on the mushrooms, and sprinkle with a little fresh parsley. You’ll want to serve these immediately.
How to make these mushroom crostini your own:
- As I mentioned above, a variety of mushrooms is great. Use whatever’s available in your grocery store. All white button mushrooms or baby portobella are fine, too. If you are a forager, use wild varieties.
- If you’re a garlic lover, go ahead and add more. Or leave it out.
- A spreadable cream cheese, flavored or plain, would work well on the crostini. Or try ricotta.
- Experiment with different fresh herbs, like sage, tarragon, or oregano, instead of thyme and parsley.
- To make this recipe vegan, use a spreadable vegan cheese. Alternatively, just the mushrooms on the crostini would be delicious, too.
Make Ahead Tips
The components of mushroom crostini could easily be made ahead and assembled at the last minute.
- Toast the bread slices, cool completely, and store in an airtight container for up to a couple of days.
- Clean, slice, and sauté the mushrooms up to a day ahead and store in the refrigerator. Bring to room temperature before serving. I actually prefer the mushroom mixture slightly warm, so I would heat it in the microwave briefly.
- Assemble mushroom crostini immediately before serving. Alternatively, you could spread the goat cheese on the crostini and put the mushrooms in a serving dish, letting guests make their own.
Other mushroom appetizers:
Looking for more ways to serve these tasty fungi? Here’s my dad’s favorite joke: Why did the girl mushroom ask the boy mushroom out on a date: She heard he was a “fun guy!” Eye roll…
- Coq Au Vin Stuffed Mushrooms
- Grilled Portabella Mushrooms with Spinach and Cheese (these make a great meatless meal, too)
- Bacon and Mushroom Flatbread with Shaved Asparatus and Ricotta
- Creamy Parmesan Mushroom Cups from The Busy Baker
- Crab Stuffed Mushrooms from Spend with Pennies
- 1 loaf French bread, made into crostini
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped (about 3 tablespoons)
- 1 pound assorted fresh mushrooms (I recommend a mix of oyster, chanterelle, crimini, shiitake, white button, baby portobella), cleaned and sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon minced garlic (about 2 cloves)
- 1/4 cup dry white wine
- 1 teaspoon finely chopped fresh thyme
- 8 oz goat cheese, at room temperature
- Fresh chopped parsley for garnish
- Heat large skillet over medium high heat. Add olive oil and butter. When butter is melted, add chopped shallot, sliced mushrooms, salt, and pepper. Sauté, stirring occasionally, until mushrooms have browned and liquid has evaporated.
- Add minced garlic; sauté for 1 minute or until fragrant.
- Add white wine and fresh thyme, sauté 2 minutes more or until wine has mostly evaporated.
- Remove from heat; cool slightly. Taste, and add more salt and pepper, if desired.
- Spread goat cheese on crostini, pile on mushrooms, and sprinkle with parsley. Serve immediately.
- If you don't like goat cheese, try this with ricotta or plain or garlic herb cream cheese.
- If you're a garlic lover, go ahead and add more. Or leave it out.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: I’m not even a HUGE goat cheese fan, but I couldn’t stop eating these. I think they’d be really good with some herby cream cheese, too.
Husband’s take: Ben loves mushrooms! These are 100% in his wheelhouse.
Changes I would make: Try some of the ideas we mentioned above! But as always, no changes are necessary.