Asiago Wild Mushroom Crostini
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.
- 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
- 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.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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