CROSTINI WITH WILD MUSHROOMS | Crostini Ai Funghi

WineCheeseScallops
3 hours ago
4 min read

These Crostini with Wild Mushrooms are the kind of appetizer that instantly sets the tone—warm, luxurious, and unmistakably Italian. A medley of mushrooms simmered in cream, sherry, and porcini broth creates a deeply savory topping that’s spooned generously over crisp baguette slices. Every bite is earthy, silky, and layered with flavor.

Toasted bread topped with creamy mushrooms and herbs, garnished with fresh greens on a wooden board. Warm and appetizing scene.

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Perfect for entertaining, date nights, or wine-forward gatherings, this crostini feels restaurant-worthy while still being approachable at home. Serve it as a starter, a small plate, or part of a grazing spread—and don’t be surprised when guests ask for the recipe.

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Dried Porcini Mushrooms

Dried porcini are flavor powerhouses. When rehydrated, they release an intensely aromatic broth that adds depth and umami to sauces and creams. Using both the mushrooms and their soaking liquid ensures no flavor is wasted and gives this dish its signature richness.

Mushrooms soaking in a Pyrex measuring cup filled with water. Brown caps are visible, with red measurement lines on the glass.

Wild Mushroom Blend

Shiitake and cremini mushrooms bring contrasting textures and flavors—shiitake offering a meaty bite, cremini adding mild earthiness. Together, they create a balanced, complex base that pairs beautifully with cream, herbs, and sherry.

Sliced mushrooms in a black tray with a lemon, shallot, and herbs nearby on a wooden surface. Bright, fresh ingredients.

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Recipe Origin / Inspiration

Crostini ai funghi is a classic Italian antipasto often served in wine bars and trattorias, especially during cooler months when mushrooms are at their peak. This version leans indulgent, using cream and butter to highlight the mushrooms rather than overpower them.

Cooking ingredients on a wooden board: lemon, herbs, mushrooms, oil, cream, butter. Kitchen setting, warm light, cozy atmosphere.

The inspiration here was simple: create a mushroom-forward appetizer that feels luxurious without being fussy. It’s rustic, elegant, and endlessly customizable depending on what mushrooms you have on hand.

Shallot, garlic cloves, and fresh herbs on a wooden board with a yellow lemon in the background, creating a vibrant kitchen scene.

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Hands pour water into a pan of sautéing mushrooms on a stove. Kitchen setting, steam rising, glass measuring cup in use.

Tips, Serving Suggestions, & Storage

Strain porcini soaking liquid carefully to remove grit.
Use high heat when sautéing mushrooms to encourage browning.
Do not overcrowd the pan to avoid steaming the mushrooms.
Allow the sherry to reduce fully for best flavor.
Reduce the sauce until thick enough to coat a spoon.
Add fresh herbs off the heat to preserve brightness.
Toast bread just until crisp but not overly dark.
Serve immediately for best texture and flavor.
Leftover mushroom mixture can be refrigerated for up to 2 days.
Reheat gently over low heat, adding a splash of cream if needed.

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Milk being poured into a skillet with sliced mushrooms on a stove. Honey bottle and spices on the counter in the background. Cozy kitchen scene.

Unique Recipe Qualities

Deep umami flavor from porcini mushrooms.

Creamy yet balanced sauce.

Elegant appetizer presentation.

Flexible mushroom substitutions.

Ideal for wine pairings.

Rustic Italian inspiration.

Great for entertaining.

Can be scaled easily.
Layers of herb and citrus brightness.
Restaurant-quality results at home.

Creamy mushroom sauce in a metal pot on a stove. Topped with butter and herbs, being stirred with a wooden spoon. Rich, savory vibe.

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Crostini with Wild Mushrooms (Crostini ai Funghi)

Creamy mushroom bruschetta on a wooden board, topped with fresh herbs. Warm tones create a rustic, appetizing setting.

Ingredients

8 slices Italian baguette, sliced ¾-inch thick
Olive oil spray
½ cup olive oil
1 tablespoon finely chopped shallots
½ tablespoon minced garlic
4 ounces shiitake mushrooms, stemmed and sliced
4 ounces cremini mushrooms, sliced
2 ounces dried porcini mushrooms
½ cup dry sherry wine
1 cup heavy whipping cream
½ cup reserved porcini soaking liquid
2 teaspoons fresh thyme, chopped
3 tablespoons unsalted butter, room temperature
1 tablespoon fresh basil, chopped
½ tablespoon fresh chives, chopped
½ teaspoon lemon zest plus a squeeze of fresh lemon juice
3 tablespoons fresh Italian flat-leaf parsley, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 450°F.
Soak the dried porcini mushrooms in 2 cups warm water for 15–20 minutes. Drain, reserving the soaking liquid, and set mushrooms aside.
Arrange baguette slices on a baking sheet, spray lightly with olive oil, and toast for 7–10 minutes until lightly browned. Remove from oven and set aside.
In a large saucepan, heat the olive oil over high heat. Add shallots and garlic and sauté until translucent, about 1 minute.
Add shiitake, cremini, and porcini mushrooms. Sauté over high heat, stirring occasionally, until softened and lightly browned.
Deglaze the pan with sherry and allow it to reduce. Add heavy cream, reserved porcini liquid, and thyme. Bring to a boil, then reduce until thick and creamy.
Stir in butter, basil, chives, parsley, lemon zest, lemon juice, salt, and pepper. Remove from heat.
Divide toasted bread among plates and spoon mushroom mixture and sauce generously over each slice. Serve immediately.

Note: Chanterelle or morel mushrooms may be substituted for shiitake or cremini, or use any combination of mushrooms you prefer.

Creamy mushroom bruschetta on rustic bread, garnished with herbs, on a wooden board. Rich textures and savory appearance.

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