Weekday Vegetarian: Mushroom Crostini

weekday vegetarian mushroom crostini photo

Photo Credit: Kelly Rossiter

I have noticed that people don't entertain very much any more, even in the most casual way. People seem to think that having people over is a big production and it's too much work or expense, or it will be hard to do. I myself entertain quite often, and I can tell you that it really doesn't need to be that way at all.I made these mushroom crostini out of the very slim contents of my refrigerator at the cottage. It took about 10 minutes and I put the topping on some stale focaccio that I toasted and then served them up as an appetizer to our afternoon glass of wine. It's a very simple recipe that uses ingredients most people would have on hand, and can be made in pretty short order. I used a sheep's milk feta cheese, because that is what I had on hand, but you can substitute with any cheese you like, or you can leave the cheese out altogether and make this vegan. You don't have to make this on little toasts, you can use crackers out of your cupboard. I used tomatoes as a garnish to add a bit of colour, but parsley or cilantro would be great too. If you want more garlic flavour, rub a cut garlic clove over the toast as soon as you remove it from the toaster.

Mushroom Crostini

1 tbsp olive oil
1 small onion, finely chopped
1 small clove of garlic, finely chopped
10 button mushrooms, finely chopped
1 tbsp soy sauce
1/4 tsp cayenne pepper
Salt and pepper to taste
2 - 3 tbsp feta cheese, crumbled
4 or 5 thin slices of focaccio, or crackers
2 cherry tomatoes, thinly sliced for garnish (optional)

1. In a small skillet heat the olive oil until it shimmers. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until softened and golden, about 2 more minutes.

2. Add the mushrooms and turn up the heat slightly, allowing them to throw off their moisture. Reduce the heat and cook until they are softened the most of the moisture has evaporated, about 5 minutes. Add soy sauce, cayenne pepper, and salt and pepper to taste. Remove from heat and set aside.

3. Meanwhile toast the focaccio, if using. Slice the pieces of toast into single serving sizes. Once the mushroom mixture has cooled a bit, stir in the cheese. Mound the mushroom mixture on top of the focaccio pieces, or the crackers. Top with a slice of tomato, or parsley, if you prefer.

More Great Mushroom Recipes
Button Mushroom Salad
Walnut Mushroom Pate
Warm Wild Mushroom Salad

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