Wild Mushroom–Ragout Crostini

This hearty crostini is topped with wild mushrooms sauteed with shallots, garlic, and beef stock making it ideal for a fall tea party.

Wild Mushroom–Ragout Crostini

2014-09-11 02:41:24

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Ingredients

1. 1 (8.5-ounce) French baguette, cut into 18 slices
2. 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
3. 2 tablespoons minced shallot
4. 2 teaspoons minced garlic
5. 3/4 pound wild mushrooms (such as oyster, crimini, and shiitake)
6. 1/2 cup beef stock
7. 3 tablespoons heavy cream
8. 1 tablespoon chopped fresh chives
9. 1 teaspoon chopped fresh thyme
10. 1/4 teaspoon salt
11. 1/2 teaspoon pepper
12. 1/4 cup grated Asiago cheese
13. 2 cups baby spinach
14. Garnish: grated Asiago cheese and fresh chives

Instructions

1. Preheat oven to 350˚. Place bread slices on a baking sheet, and evenly brush with 1/4 cup olive oil. Bake until golden brown, 8 to 10 minutes.
2. In a large skillet over medium-high heat, cook shallot, remaining 1 tablespoon olive oil, and garlic for 3 minutes. Add mushrooms, and cook until the mushrooms begin to brown, approximately 8 minutes.
3. Pour in stock, and cook until reduced by half. Add cream, chives, thyme, salt, and pepper. Reduce heat, and cook for 5 minutes, stirring occasionally.
4. Remove from heat, and stir in cheese. Place a spinach leaf on each crostino, then top with mushroom ragout.
5. Garnish with grated Asiago and chives, if desired

TeaTime Magazine https://teatimemagazine.com/

From TeaTime September/October 2010