Crostini Sandwich With Mushrooms And Mascarpone Recipes

Steps:

• Preheat the broiler.
• Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
• Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
• Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

Steps:

• Preheat the oven to 400 degrees F.
• Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
• Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
• Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.

Steps:

• Melt 6 tablespoons butter with 1 teaspoon garlic in a big skillet.
• Brush this mixture on both sides of the bread; place bread in one layer on a baking sheet and set aside.
• Melt the remaining 8 tablespoons butter in the same skillet; add in remaining garlic and shallots; gently saute until the garlic is soft, about 5minutes.
• Add in the mushrooms and herbs; increase heat; saute until mushrooms are cooked through, 10 minutes about.
• Add in the brandy; allow it to evaporate.
• Add in the cream and mascarpone; bring to a boil; decrease heat, and simmer for 2 minutes to thicken and reduce the cream.
• Add up to 1 teaspoon salt and the cracked pepper; decrease heat to keep the mixture warm.
• Toast both sides of the bread under the broiler; place 1 slice on each of 4 heated serving plates; divided the mushroom mixture among them, and top with the remaining toast.

Steps:

• Preheat the oven to 400 degrees F.
• Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
• While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
• Increase the oven temperature to 500 degrees F.
• On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
• To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.