Mushrooms Duxelles Crostini

Mix of forest mushrooms

Hello Fellow Foodies!

The other evening, Seyburn Zorthian (one of the Gourmet Girls at Large) and I had dinner at the popular Industrial Eats in Buellton, California. We ordered a platter of the most delicious mushrooms with chard and Parmesan and hint of cream. Fall is a perfect time for mushrooms. so it inspired me to share one of the mushroom recipes in our book The Gourmet Girls Go Camping Cookbook.

Mix of forest mushrooms on black cutting board over old wooden table. See series

Mushrooms Duxelles Crostini

Serves 4–6

4 tablespoons butter
4 tablespoons olive oil
1 cup red onion or shallots, finely chopped
3 to 4 garlic cloves, pressed
1 garlic clove, cut in half
5 cups crimini mushrooms, finely chopped
1 tablespoon fresh thyme leaves

Splash of white wine (optional)
3 tablespoons heavy cream
¼ cup Italian parsley
½ teaspoon salt
Freshly ground pepper to taste
1 French baguette (not sourdough)
2 ounces goat cheese
Grated Parmesan

Sauté red onion or shallots and pressed garlic in 2 tablespoons butter and olive oil for 3 minutes,
then add mushrooms. Cook on medium heat until mushrooms release their liquid. Add 1
tablespoon fresh thyme and cook an additional 10 minutes. If using, pour in a splash of white
wine. Cook 3 minutes until wine is absorbed. Add heavy cream and parsley. Continue to cook
until liquid is absorbed.
Slice quarter-inch rounds of baguette on the bias. Brush with olive oil and grill lightly. Rub
top of each baguette round with cut garlic. Smear toasted bread with goat cheese and top
with mushroom mixture. Grate a bit of Parmesan over each crostini.
Tip: You can add fresh shiitakes or chanterelles when in season. Dried mushrooms reconstituted
are also an option, and add a wonderful smoky flavor. All are loaded with essential nutrients!

This is one of the over 140 delicious recipes in The Gourmet Girls Go Camping Cookbook available as an eBook here.

Bon Apetit!

Gail, Lindsey & Denise