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- Wild Mushroom Crostini
- (Crostini di Funghi Selvatici)
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- Ingredients:
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- 36 1/3-inch thick baguette slices
2 tablespoons extra virgin olive oil
1/3 cup chopped shallots
2 and 1/4 cups chopped oyster mushrooms
2 and 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 and 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Parmigiano cheese (about 1 and 3/4 ounces)
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- Directions:
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- Preheat oven to 375°F.
Arrange baguette slices on rimmed baking sheet.
Toast in oven until golden, about 9 minutes.
Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
Heat olive oil in large skillet over medium-high heat.
Add shallots; saute 1 minute.
Add all mushrooms; saute until beginning to brown, about 6 minutes.
Stir in garlic; saute 1 minute.
Remove from heat.
Stir in cream, rosemary, and lemon peel.
Season with salt and pepper.
Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat broiler.
Top each toast with about 1 tablespoon mushroom topping.
Place on 2 rimmed baking sheets.
Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes.
Transfer to serving platter.
Serve warm. Makes 36.
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- That's it!
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