Tuesday, May 24, 2016


You can cook the mushroom mixture the morning or day before and refrigerate.
When you are ready to serve, heat it up in a skillet and make sure your gorgonzola cheese is room temperature. I love the addition of sun-dried tomatoes for that little bit of sweetness along with the woodsy flavor of the mushrooms, and the robust cheese.

12 thin slices Italian or French bread
2 T (30 ml) extra-light olive oil
2 cups (500 ml) diced wild mushrooms (shitake, oyster, and I also used cremini)
1 shallot, cut in half and thinly sliced
1 clove garlic, minced
¼ t (1 ml) red pepper flakes
6 sun-dried tomatoes in oil, diced
2 T (30 ml) chopped Italian parsley
Sea salt and freshly ground black pepper
1 T (15 ml) freshly squeezed lemon juice

⅓ cup (75 ml) gorgonzola cheese, room temperature
8 fresh basil leaves, chiffonade, for garnish

Preheat oven to 400 F (200 C) degrees.

Place slices of bread on a baking sheet and bake in oven for about 3 minutes, until golden brown. 
Flip over and bake another 2 or 3 minutes. Don't let them burn, because they are thin.
Remove and set aside.

In a medium skillet, heat oil and add the mushrooms and cook until golden brown, stirring frequently. This can take up to 15 minutes.
Add the shallot and cook another 3 minutes.
Add the garlic, red pepper flakes, and sun dried tomatoes. 
Continue to cook another minute or two.
Add the parsley, and season to taste with salt and pepper.
Add lemon juice and stir to combine.

Spread about a teaspoons or a little more of the gorgonzola cheese on each crostini.
Top with about 2 teaspoons of the mushroom mixture.
Garnish with a little basil and serve warm.

Makes 12

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