2.5 2

Wild Mushroom Crostini

Southern cooking is often very meat-focused, but chef Ford Fry likes to emphasize vegetables. For these crostini, he tops creamy ricotta with a mix of garlicky mushrooms and a handful of herbs.

  • Total Time:
  • Servings: 8

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  • 1 tablespoon unsalted butter

  • Extra-virgin olive oil

  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick

  • 1/2 pound oyster mushrooms, sliced 1/2 inch thick

  • 1 shallot, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 1/4 cup dry white wine

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon finely chopped thyme

  • 1 tablespoon finely chopped parsley, plus more for garnish

  • Kosher salt

  • Freshly ground pepper

  • Four 1/2-inch-thick slices of rustic sourdough bread

  • 1/2 pound fresh ricotta cheese (1 cup)

  • 1/4 cup tarragon leaves

  • 1/4 cup snipped chives


  1. In a large skillet, melt the butter in 1 tablespoon of olive oil. Add the shiitake and cook over moderately high heat, stirring, until browned, 4 minutes. Add the oyster mushrooms and cook until softened and lightly browned, 4 minutes. Add the shallot and garlic and cook until fragrant, 2 minutes. Stir in the wine, lemon juice, thyme and the 1 tablespoon of parsley. Season with salt and pepper.
  2. Light a grill or preheat a grill pan. Brush the bread with olive oil and grill until toasted and charred in spots, about 1 minute per side.
  3. Spread each toast slice with 1/4 cup of the ricotta. Spoon the mushrooms on top and and sprinkle with the tarragon, chives and additional parsley. Cut the crostini in half, drizzle with olive oil and serve.
Contributed By Photo © Lucas Allen Published October 2012

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