Mushroom crostini with fromage fort
Servings 15 servings
Ingredients
Cheese spread
- 1/3 cup sour cream
- 4 oz . gruyere cheese , grated
- 4 oz . white cheddar cheese , grated
- 2 tbsp soft butter
- 1/4 cup dry white wine
- 1 garlic clove
- pinch of kosher salt
Mushrooms
- 1 tbsp butter
- 1 tbsp olive oil
- 1 oz . dried mushrooms , rehydrated, (Oyster and shiitake used, or fresh mushrooms, 1 cup)
- 2 tbsp chopped white onion
- 1 garlic clove coarsely chopped
- 1/4 cup dry white wine
- juice of 1 lemon
- 1 tbsp thyme leaves
- 1 tbsp chopped parsley , plus more for garnish
- salt and pepper
- baguette , sliced 1/2 in. pieces, lightly coated with olive oil and toasted on a griddle on the stovetop.
- (This amount of mushrooms will give you enough for about 15 crostinis)
Instructions
Cheese spread
- Place all ingredients in a food processor and puree for about 1 minute.
- Keep at room temperature to use right away, or store in refrigerator for 1 week
Mushrooms
- Heat skillet on medium high and add butter and oil
- Cook shiitake mushrooms until lightly browned, 3 to 4 mins.
- Add oyster mushrooms and saute another 2 minutes
- Lower the heat to medium low and add onion and garlic, 2 mins
- Add wine and lemon juice and cook until the liquid has evaporated
Crostini
- Coat the toasted bread with the cheese spread
- Add mushroom/onion
- Garnish with chopped parsley
- (Place in microwave for 15 secs if desired to slightly melt the cheese spread)