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Mushroom Crostini

Mushroom Crostini
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This mushroom crostini recipe is the one that’s turned many ‘on the fence’ mushroom people into mushroom lovers!   It’s all in the unique cooking method of the mushrooms using one very secret ingredient that everyone has (its water!!).

And if there’s one appetizer you can bring to absolutely any party and never worry about leftovers, it’s mushroom crostini. Savoury, earthy, buttery, and topped with melty Gruyère (or, if you can get your hands on it, we LOVE Handeck Cheese, from Gunn’s Hill) his is the kind of classic that feels both elegant and comforting.

This version uses caramelized cremini mushrooms, soft leeks, fresh herbs, and a good hit of garlic to build deep, dinner-party-level flavour with simple ingredients.   You can honestly use whatever kind of mushroom you like, and definitely nothing wrong with a variety!

Serve it warm on toasted baguette or Portuguese corn bread and watch it disappear in minutes.

Perfect for holiday gatherings, cozy dinners, or a starter to impress your guests.

Best Mushrooms and tips for for Mushroom Crostini:

Any kind!  We find the white button actually get very golden brown.  If you use shiitake, be sure to remove the stems as they are very tough.  If you use Portabella, use a spoon to remove some of the ‘gills’ or the final dish is too dark.

Ingredients

Units Scale
  • 3 cups sliced cremini mushrooms
  • 2 tbsp butter
  • 1 garlic clove, minced, but don't use a garlic press or it will burn
  • 1 leek, white & light green part, sliced thin
  • Handful mixed herbs (thyme, rosemary, parsley), chopped, such as 4-5 sprigs of thyme, 1 sprig of rosemary...
  • Salt & pepper, to taste
  • 1 baguette or Portuguese corn bread, sliced
  • 150 g shaved Gruyère cheese or Handeck Cheese (cheddar is too greasy)

Instructions

  1. Sear the Mushrooms:  Heat a heavy pan over high heat. Add the oil and the mushrooms in one even layer.  Season with kosher salt, and let them sizzle for 1 minute, then add 3 tbsp water and cook undisturbed for about 5  minutes, until the bottoms are golden and caramelized.
  2. Add Butter, garlic, leeks & Herbs: Reduce heat to medium-low and dot in the butter.  Let it melt and sizzle, then add in garlic, sliced leeks, and chopped herbs.  Season generously with salt and pepper.  Keep warm on low heat.
  3. Toast the Bread: Place your sliced baguette or Portuguese corn bread on a baking sheet and toast in a 400°F oven until golden.
  4. Assemble: top each toasted slice with the warm mushroom mixture.
  5. Finish with the cheese and serve!

This video finishes the dish with cream, but the starting point is the same!

Notes

Chef Tips for Mushroom Crostini: 

  • Don’t stir the mushrooms too soon. Leaving them alone creates that deep caramelization.

  • Use a very hot pan — mushrooms love heat.

  • Shaved Gruyère or Handeck melts beautifully without becoming oily.

  • Portuguese corn bread adds an incredible golden crunch and deeper flavour.

  • Use a variety of mushrooms too!

Why Mushroom Crostini are Perfect for the Holidays

It’s easy to scale, reheats beautifully, and looks (and tastes) like something from a cozy French wine bar. Pair it with bubbles, a crisp white, or a festive cocktail and you’ve got a crowd-pleasing appetizer that sets the tone for a great night.   We love to serve the mushroom crostini alongside our Smoked Salmon Rosti for the perfect pairing!

Find it online: https://blog.theculinarystudio.ca/recipes/mushroom-crostini/