Twice in December I made these truffled mushroom crostinis for my friends. Above with chantarelles and chestnut mushrooms and below with only chestnut mushrooms as I was feeding lots of people and fresh chantarelles aren’t exactly cheap. What’s great about the recipe is that it can feed anyone. It’s vegan and works for people sensitive to dairy, and if you make glutenfree crostinis this works for coeliacs as well.
When using the chantarelle mushrooms I added a bit of cream for added creaminess, so feel free to do that if you like, but plenty of oil (or use butter) is enough moisture for me.
Truffled mushroom crostini (vegan), makes quite a few
1 large baguette
mild olive oil
400 g mixed mushrooms
oil for frying
1 garlic clove, pressed
2 tbsp porcini mushroom and truffle paste (I used this one)
salt, black pepper
chopped parsley for serving
Slice the baguette, place the slices on a baking tray and drizzle with olive oil. Bake in 180C oven until golden brown and crisp, about 10 minutes. Leave to cool.
Slice the mushrooms. Fry until golden in oil on medium heat (preferably in batches). Add the garlic and fry for another minute or so. Add the truffle paste, salt and pepper. Divide between the crostini and topped with chopped parsley.