- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This easy mushroom crostini recipe is always a hit, whether I serve it as an appetizer to friends or turn it into a simple dinner on a weeknight. Use any mushrooms for this. I used cremini and shiitake mushrooms in the photos, but portobello, oyster, and wild mushrooms are all excellent. Truffle salt is a little spendy, so feel free to skip it if you need to. Otherwise, it adds an extra pop of flavor. I also love it sprinkled over eggs and popcorn!
Ingredient:
- 8 ounces (226g) mushrooms such as cremini, shiitake, or portobello (2 ½ cups chopped)
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt or more to taste
- 1/8 teaspoon fresh ground black pepper
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
- 1 tablespoon fresh grated lemon zest
- Juice of half a lemon
- 1 baguette, cut into 3/4-inch slices and toasted
- 6 ounces (170g) mascarpone cheese or cream cheese
- Truffle salt, optional
- Chopped fresh chives, optional
