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Wild Mushroom & Brie Crostini

Wild Mushroom & Brie Crostini
Recipe Date:
August 6, 2014
Serving Size:
Active Time:
Imperial (US)


¼ lb. each fresh crimini and oyster mushrooms,  (cleaned, trimmed, and sliced with trimmings retained)  
½ carrot, peeled and roughly chopped  
½ yellow onion, peeled and roughly chopped  
½ stick celery, cleaned and roughly chopped  
2 cloves garlic, minced  
1 sprig rosemary, chopped  
5 sprigs parsley, chopped
10 black peppercorns
1 tsp minced shallots
4 oz triple-cream brie, such as Cowgirl Creamery's Mt. Tam
¼ baguette
Montemaggiore extra virgin olive oil
salt, fresh ground pepper

For the Mushroom Stock: 

  • Put all mushroom trimmings in a pot. Add the carrot, onion, and celery (should be about as much as the trimmings, 3 cups). Add garlic, rosemary, parsley, and peppercorns then cover with water. Bring to a boil, and then simmer for 20 minutes. 
  • Strain out solids, retain ½ cup of liquid and save the rest for a future use. 

For the Crostini:

  • Slice baguette into ¼” thick pieces on an extreme bias and drizzle with olive oil, salt and pepper. 
  • Bake at 375°F approximately 7 minutes or until golden brown. 

For the Mushrooms:

  • Sauté mushrooms on high with 2 Tbl olive oil, salt and pepper until tender. Make sure all the liquid is evaporated. 
  • Add shallots and sauté until soft. 
  • Add ½ cup of mushroom stock to moisten and build flavor. 

Slice the brie to the approximate size of each crostini. Place one piece of brie on each crostini and top with a tablespoon of mushrooms. The mushrooms and crostini can be prepared ahead of time, and then assembled with the cheese at the last minute. Optionally, bake at 350ºF for 5-6 minutes, until cheese melts.

Wine Pairing: Syrah and Syrafina. These rich mushrooms coupled with the Brie matches the weight and richness of all syrah-based wines, while the earthy mushroom flavors are echoed in the wine. 

Recipe created for Montemaggiore by Chef Paul Smith ©2008.