Mushrooms rule in our house. I love them. And my husband does too. Even more than I.
In fact, whenever he goes grocery shopping there are two things, GUARANTEED to be in those grocery bags:
1) chocolate milk.
Not meant to be served together, but two of his favorites, nonetheless.
So I made this appetizer recently. You cannot go wrong with Crostinis of any kind. Crostini literally means “little toasts” in Italian, so I suppose this is technically called “Funghi Crostini” for “Mushroom Little Toasts”. HAH.
Hey person who hates mushrooms. Tryy them.
Buy a baguette or something along those lines. Slice dee bread.
Drizzle some olive oil on the slices. Cut the edge of a garlic clove and rub it on the bread. Let flavors arise.
Lay them on a cookie sheet and broil for like…un momento. They’ll look toasty.
Open some cream cheese. Mix it with parmesan, salt, and pepper. Elements you don’t need to measure. Taste it as you go, and just have fun with this one.
Saute sliced mushrooms, garlic, and onion, on the stove top. I like to dump a chug-a-lug of liquor in there. Yes, that is a measurement. It’s the method my Mama used, to teach me how much bleach to put in the washer. Or how much milk to add to mashed potatoes. Or creamer in coffee. One, two, or three chug-a-lugs.
Any dry white wine will suite you just fine. Unplanned poetry is coming out of my mouth.
I recommend Chardonnay, “the queen of white wine”, or a nice Sauvignon Blanc.
Try to hold the pan in mid-air and toss the mushrooms about. You will then be nominated, saute master.
Layer it all together, and…
You now have yourself a plate full of very tasty fungi. Congrats.
I’ve shown you what they look like, but I can’t tell you what they taste like. So go find out for your self.
from my Tiny Kitchen,
2 thoughts on “Crostini a la Mushroom”
Love it! You are inspiring me to make these! (If you want a change from cream cheese & parm, you should try the Rondele spreadable garlic & herb cheese).
ooo nice idea Sarah! I’ve never tried Rondele, sounds delicious