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Mushroom Crostini with Thyme and Parmesan Cheese
2016-11-07
https://www.metro.ca/userfiles/image/recipes/crostinis-aux-champignons-avec-thym-et-fromage-parmesan-10499.jpg
PT15M
PT18M
PT33M
Arrange bread on large baking sheet; broil for 2 or 3 minutes per side or until lightly toasted.Let cool completely.Spread cream cheese on one side of each piece of toast and cut into 4 triangles.Meanwhile, in large, deep skillet, heat oil with butter over medium-high heat; cook mushrooms, shallots, half of the thyme, garlic, salt and pepper.Cook, stirring often, for about 10 minutes or until browned and mushrooms are tender.Pour in wine; simmer for 2 minutes or until all liquid has evaporated.Stir in lemon zest.Season with salt and pepper to taste.Spoon mushroom mixture over each toast point; sprinkle with remaining thyme leaves and cheese.Tip:Pulse crusts in food processor to make fresh breadcrumbs that are perfect for topping casseroles, in meatballs or to coat chicken.Crumbs can be stored in a resealable plastic bag in the freezer for up to 1 month.Styling tip: Grate Parmesan cheese using thick side of grater
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8 slices Bon Matin 6 grains bread, toasted
1/3 cup (80 mL) spreadable light cream cheese
1 Tbsp. (15 mL) olive oil
1 Tbsp. (15 mL) butter
6 cups (1 1/2 L) sliced mixed mushrooms (such as cremini, shiitake and oyster)
2 shallots, minced
2 tsp. (10 mL) fresh thyme leaves
4 clove garlic
1/2 tsp. (2 mL) salt
1/2 tsp. (2 ml) freshly ground pepper
1/4 cup (60 mL) white wine
1 tsp. (5 mL) finely grated lemon zest
1/4 cup (60 mL) shredded Parmesan cheese
Mushroom Crostini with Thyme and Parmesan Cheese
8
servings
0:15
Preparation
0:18
COOKING
0:33
TOTAL TIME
Ingredients
-
8
slices Bon Matin 6 grains bread, toasted
-
1/3 cup
(80 mL)spreadable light cream cheese
-
1 Tbsp.
(15 mL)olive oil
-
1 Tbsp.
(15 mL)butter
-
6 cups
(1 1/2 L)sliced mixed mushrooms (such as cremini, shiitake and oyster)
-
2
shallots, minced
-
2 tsp.
(10 mL)fresh thyme leaves
-
4
clove garlic
-
1/2 tsp.
(2 mL)salt
-
1/2 tsp.
(2 ml)freshly ground pepper
-
1/4 cup
(60 mL)white wine
-
1 tsp.
(5 mL)finely grated lemon zest
-
1/4 cup
(60 mL)shredded Parmesan cheese
Preparation
Arrange bread on large baking sheet; broil for 2 or 3 minutes per side or until lightly toasted.
Let cool completely.
Spread cream cheese on one side of each piece of toast and cut into 4 triangles.
Meanwhile, in large, deep skillet, heat oil with butter over medium-high heat; cook mushrooms, shallots, half of the thyme, garlic, salt and pepper.
Cook, stirring often, for about 10 minutes or until browned and mushrooms are tender.
Pour in wine; simmer for 2 minutes or until all liquid has evaporated.
Stir in lemon zest.
Season with salt and pepper to taste.
Spoon mushroom mixture over each toast point; sprinkle with remaining thyme leaves and cheese.
Tip:
Pulse crusts in food processor to make fresh breadcrumbs that are perfect for topping casseroles, in meatballs or to coat chicken.
Crumbs can be stored in a resealable plastic bag in the freezer for up to 1 month.
Styling tip: Grate Parmesan cheese using thick side of grater
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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