Jenny Meanwell snagged some mushrooms from our New Year's "Get and Give" and prepared this delicious appetizer for her New Year's Eve festivities.
Crispy, buttery, and zesty, these crostini will steal the show at any occasion, whether it's a large dinner party or regular weekday meal.
1 1/4 c. Mushrooms, very finely chopped
1/4 c. Water
1/2 tsp and 1 Tbsp Oil (olive or vegetable)
1 Shallot, minced small
1 1/2 Tbsp Cider Vinegar
1 Tbsp. Dijon Mustard
1/2 cup Vegetable Broth
2 Tbsp. Parsley, chopped
1 French Baguette
Salt and Pepper, to taste
Cut the French baguette into small rounds on an angle.
Toast the baguette in a 350 degree oven for 5-7 minutes until the bread is toasted around the edges and still slightly soft in the middle.
While the bread is toasting, cook the mushrooms in a skillet with the water until the mushrooms sizzle and become dry.
Then, add the half teaspoon of oil and saute an additional 4-5 minutes until the mushrooms are browned.
Move the mushrooms to the edge of the pan and pour in the tablespoon of oil.
Add shallot and season with salt and pepper, stirring constantly, until aromatic.
Then, add vinegar and mustard and stir into the mushrooms. Cook until liquid has evaporated and then add broth.
Continue cooking and stirring until the liquid is reduced and the mixture will stay on the toasted bread rounds.
Stir in parsley to the mixture and season with salt and pepper.
Place the mixture onto the prepared toasted bread rounds.
Garnish with a bit of parmesan cheese.