Creamy Mushroom crostini

Contrast the texture of this delicious autumn crostini with crisp lettuce leaves
By Catherine Fulvio
Creamy Mushroom crostini
  • Rating:
  • Serves: Makes 8 crostinis
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 baguette, cut at an angle

For the sauce

  • 4 garlic cloves, roughly chopped
  • 2 shallots, sliced
  • 1 tsp thyme, chopped
  • 1 tbsp parsley, chopped
  • 120 g wild mushrooms, trimmed and wiped
  • 2 tbsp butter
  • 100 ml white wine
  • 120 ml double cream
  • 8 baby cos salad leaves


1. For the Crostini: Slice the bread into thick slices about 2.5cm in thickness. Brush the olive oil together over both sides of the bread. Place in a preheated grill until golden. Cut the clove of garlic in half and rub over 1 side of each slice of the crostini.

2. For the Sauce: To prepare the mushrooms, heat the oil in a large frying pan, add the shallot and sauté, for about 4-5 minutes, add the garlic and lightly caramelise. Sauté for about 2 minutes, add the thyme and parsley.

3. Add the white wine and mushroom, sauté until just cooked. Stir in the cream and set aside. Place the crostini on a serving platter, place a lettuce leaf on top and spoon in a little mushroom mixture. Garnish with parsley and serve.

Rate This Recipe