Wild Mushroom Garlic Crostini (Printable)

Crisp toasts topped with sautéed wild mushrooms, garlic, Parmesan, and fresh thyme for a flavorful Italian starter.

# What You'll Need:

→ Bread & Garlic

01 - 1 baguette, sliced into 8 diagonal pieces
02 - 2 tablespoons olive oil
03 - 2 large garlic cloves, peeled

→ Mushrooms

04 - 10 oz mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small shallot, finely chopped
08 - 1 teaspoon fresh thyme leaves
09 - Salt and freshly ground black pepper to taste

→ To Finish

10 - 1 oz Parmesan cheese, shaved
11 - Fresh thyme sprigs for garnish

# How To Make It:

01 - Preheat the oven to 400°F
02 - Arrange the baguette slices on a baking sheet and brush both sides lightly with 2 tablespoons olive oil
03 - Bake for 8 to 10 minutes, turning once, until golden and crisp
04 - While still warm, rub one side of each toast with a peeled garlic clove and set aside
05 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat
06 - Add the shallot and sauté for 1 minute until translucent
07 - Add the minced garlic and cook for 30 seconds until fragrant
08 - Add the sliced mushrooms, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until golden and liquid has evaporated
09 - Stir in 1 teaspoon fresh thyme leaves and adjust seasoning as needed
10 - Spoon the mushroom mixture evenly over the toasted bread slices
11 - Top each crostini with shaved Parmesan and fresh thyme leaves or sprigs
12 - Serve warm

# Expert Suggestions:

01 -
  • They look fancy enough to impress but come together in under thirty minutes without any fussy techniques.
  • The combination of buttery mushrooms and garlicky toast is honestly addictive, and you'll probably make a double batch just to have leftovers.
02 -
  • Don't skip drying your mushrooms or removing that liquid they release, otherwise you'll end up with soggy toast and disappointed guests.
  • The garlic rub on warm toast is non-negotiable because cold toast won't absorb it properly and you'll just have grainy bits on top.
03 -
  • Buy your mushrooms the day you plan to cook because they're delicate and get slimy if stored too long, and always clean them gently with a damp cloth rather than washing them.
  • If you can't find a good fresh baguette, thick slices of sourdough or ciabatta work just as well and sometimes even better because they're sturdier.
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