Last weekend I got a text from my friend … it was a proud mushroom hunter’s photo of her and a friend with a HUGE pile of morel mushrooms. I’ve been on mushroom hunts like that … there’s something so incredibly exciting about finding these elusive little culinary morsels in amongst the trees on an offbeat path or guarded secret location.
This is a simple simple recipe that lets the flavor of these decadent mushrooms really shine through.
People that hunt morels do not share their secret spots except with a choice few friends. I can’t go on hunts like that anymore … I’m terribly terribly allergic to poison ivy and morels and poison ivy seem to love to dwell in the same sorts of places where I live now. But I still, once in a while, chance upon some morel mushrooms from family or friends when they have a good hunt … I sometimes feel like am really the luckiest, luckiest girl in the world.
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Asiago Wild Mushroom Crostini
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 - 16 crostini 1x
Ingredients
- 2/3 cup fresh wild morel mushrooms
- 1 – 2 teaspoons butter
- 2 – 3 cloves garlic, peeled and chopped fine
- Red Robin Seasoning (or your favorite seasoned salt) and fresh ground pepper
- 3 oz. Greek cream cheese, softened
- 2/3 cup shredded Asiago cheese
- This French baguette slices
- Snipped green onion or chives
Instructions
- Set aside a few whole mushrooms and chop the rest fine. Heat the butter in a frying pan, then add the garlic and all the mushrooms and saute until the mushrooms are nice and tender and fragrant. Sprinkle with a bit of Red Robin Seasoning and some fresh ground pepper while you’re saute-ing the shrooms. (If there is a lot of liquid in the mushrooms, drain off the excess liquid and save the lovely mushroom juice to flavor a soup or sauce.)
- Pull out the whole mushrooms and set them aside. In a medium mixing bowl, stir together the saute’d mushrooms with the cream cheese and Asiago until well mixed.
- Spread about a Tablespoon of the cheesy mushroom mixture on a thin slice of bread. Slice the reserved mushrooms and put a segment on each crostini. Sprinkle with chives.
- Bake at 350 for about 10 minutes or until the cheese is nice and melty and the bread is lightly toasted.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie Friends Friday, Recipe Sharing Monday, Simple Supper Tuesday and Tuesday’s Table.
1 comment
I want to go Morel Picking with you, your crostini looks amazing! thank you for sharing on Simple Supper Tuesday. Nettie