Sometimes simple is best: How I planned my daughter’s engagement party

Mushroom and Gruyère Crostini

Engagement Party
Mushroom and Gruyère crostini

Photograph by Raftermen

Mushroom and Gruyère Crostini
Makes 48 small crostini
2 tablespoons butter
1 tablespoon olive oil
2 shallots, thinly sliced
2 cloves garlic, minced
1 pound mixed mushrooms (such as crimini, shiitake, black trumpet, and chanterelle), sliced
¼ cup dry white wine
3 sprigs fresh thyme
2 cups grated Gruyère
2 scallions, thinly sliced
Salt and freshly ground pepper
6 slices sourdough bread cut into 6 triangles each and toasted

Preheat oven to 400 degrees F.

Melt butter with oil in a large skillet over medium-high heat. Add shallots and garlic and saute until just soft, about 5 minutes. Add mushrooms, taking care not to overcrowd the pan, and saute for 8- 10 minutes. When mushrooms have softened, add white wine and thyme. Lower heat to medium and cook until the liquid is absorbed. Season with salt and pepper. Discard the thyme sprigs, and set mushrooms aside to cool.

Toss mushrooms with scallions and Gruyère. Spread mixture onto sourdough toasts, then warm in the oven for 5-8 minutes.

Recipe provided by Sun in My Belly