Mushroom crostini

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Mushroom crostini

Prep Time: 10 minutes

Total Time: 45 minutes

Yield: 6

Mushroom crostini

Best served warm, these crostini will have your guests demanding more. You'll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.


  • 150g (1/3 lb) white mushrooms (button, Portobello)
  • A handful of dried porcini mushrooms (or fresh if you can get them)
  • Parsley (or nipitella/mentuccia/wild mint if you can get it), chopped
  • 2 cloves garlic, chopped finely
  • A shot glass of vin santo (or other sweet wine)
  • Bread and butter (crusty farmhouse bread is best, but baguette is fine too)


  1. Put the porcini to soak in a cupful of hot water for at least half an hour. Check for any sand and dirt. Chop finely.
  2. Clean the white mushrooms and chop them finely.
  3. Stir-fry in olive oil for 2 minutes, then add the garlic and herbs and cook for 1 more minute on medium (be careful not to burn the garlic).
  4. Add the vin santo and evaporate it off. Add the chopped porcini mushrooms and cook for a further minute or two.
  5. Serve warm on buttered crostini (or top the buttered crostini and warm in the oven for a few minutes).

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