New This Month

Wild Mushroom Crostini


Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.

  • Servings: 15

Source: Martha Stewart Living, August 1994


  • 1 ounce dried porcini mushrooms
  • 3 cloves garlic, peeled
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 teaspoon salt, plus more to taste
  • 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal
  • Extra-virgin olive oil, for bread
  • 1/2 tablespoon fresh thyme leaves, (about 5 sprigs)
  • 3 tablespoons unsalted butter, or as needed
  • 3 tablespoons olive oil, or as needed
  • 2 shallots, peeled and finely chopped
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices


  1. In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.

  2. Chop together garlic, parsley, and salt.

  3. Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.

  4. In a large saute pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.

  5. Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.

  6. Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat.

  7. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.

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