Shiitake mushroom crostini with parsley and white truffle oil

November 12, 2013

Shiitake mushroom crostini with parsley and white truffle oil

In the fall and winter months, especially around the holidays, these crostini always make an appearance on my menus. They’re easy to make, light, festive and they deliver a flavor-punch in every bite. The only thing that’s de rigueur is to pan-roast the mushrooms until they acquire a deep, pungent, almost meaty flavor.

Crostini make wonderful dinner party fare. For a small dinner party, serve these shiitake crostini on their own. But for a larger gathering, make a splash and make several different kinds of crostini. Here are a few recipes that might entice you:

Crostini with ricotta, truffle honey and smoked salts
Fresh fig crostini with bûcheron cheese and thyme
Spicy beet-green crostini

Bon appétit!

Shiitake mushrooms

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Shiitake mushroom crostini with parsley and white truffle oil

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 3 comments… read them below or add one }

Angie@Angie's Recipes November 13, 2013 at 5:35 am

These crostini sound and look really inviting!

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Viviane November 13, 2013 at 10:57 am

Thank you, Angie!

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RavieNomNoms November 14, 2013 at 3:04 pm

Love this! Sounds amazing

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