Wild Mushroom Crostini with Garlic, Thyme and Melted Taleggio

Steps

1. Step 1

   Heat the oven to 400°F. Lay the baguette slices in a single layer on a large baking sheet and brush the tops with 3 tbsp olive oil.

   5 min · 400°F

   • 1 baguette
   • 3 tbsp extra-virgin olive oil
2. Step 2

   Bake until the toasts are dry, firm and lightly golden at the edges, 8 to 10 minutes. While they are still warm, rub the top of each one once or twice with the whole garlic clove. Set the sheet aside and leave the oven on.

   10 min, hands-off · 400°F

   • 1 clove garlic
3. Step 3

   Put a large skillet over medium-high heat and add 1 1/2 tbsp of the olive oil. When it shimmers, add half the mushrooms in an even layer and let them sit without stirring for 2 to 3 minutes, until browned underneath. Season with a little salt and pepper, then stir and cook until browned all over and no liquid is left in the pan, 4 to 5 minutes more. Tip them into a bowl.

   8 min

   • 4 oz cremini mushrooms
   • 3 oz shiitake mushrooms
   • 3 oz oyster mushrooms
   • 1 1/2 tbsp extra-virgin olive oil
   • kosher salt
   • black pepper
4. Step 4

   Add the remaining 1 1/2 tbsp olive oil and the rest of the mushrooms to the hot skillet and cook the same way, until well browned, about 7 minutes. Keep them in the pan this time.

   7 min

   • 4 oz cremini mushrooms
   • 3 oz shiitake mushrooms
   • 3 oz oyster mushrooms
   • 1 1/2 tbsp extra-virgin olive oil
5. Step 5

   Turn the heat to medium and add the butter, shallot, garlic and thyme. Cook, stirring, until the shallot is soft and the garlic smells sweet, about 2 minutes. Return the first batch of mushrooms to the pan.

   3 min

   • 2 tbsp unsalted butter
   • 1 large shallot
   • 3 cloves garlic
   • 2 tsp fresh thyme leaves
6. Step 6

   Pour in the sherry and scrape the bottom of the pan as it bubbles, cooking until the pan is nearly dry again, about 1 minute. Taste and add salt and pepper until the mushrooms taste well seasoned, then take the pan off the heat.

   2 min

   • 3 tbsp dry sherry
   • kosher salt
   • black pepper
7. Step 7

   Move an oven rack to about 6 inches below the broiler and turn the broiler to high. Lay a slice of Taleggio on each toast, then spoon the warm mushrooms over the top, pressing them on lightly.

   5 min

   • 8 oz Taleggio cheese
8. Step 8

   Broil the crostini until the cheese is melted and oozing at the edges, 1 to 3 minutes. Watch them the whole time, as they go from golden to burnt quickly. Scatter with parsley and a little flaky salt and serve warm.

   3 min

   • 1 tbsp fresh parsley
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026