This mushroom crostini with perfectly cooked mushrooms, creamy mascarpone cheese, and truffle salt might be my favorite way to eat mushrooms. Such an easy snack or appetizer!
I’ve made this mushroom crostini for entertaining and as a simple dinner for myself so many times! I love it. The mushrooms are buttery and golden brown, the cheese is super creamy, and the truffle salt takes everything over the top!
I use my favorite method for cooking mushrooms, which is easy and makes some seriously delicious mushrooms. I love them so much that I also use them for our easy mushroom pasta!
Key Ingredients
- Mushrooms: You can use almost any variety of mushrooms in this recipe. Remove any tough stems and cut or tear your mushrooms into similar-sized pieces. I used cremini and shiitake mushrooms in the photos, but portobello, oyster, and wild mushrooms are all excellent.
- Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor).
- Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice. These ingredients combine to create a light buttery sauce for the mushrooms (it’s out of this world).
- Bread: Use your favorite baguette, preferably from a local bakery.
- Mascarpone: This is a creamy Italian cheese that tastes buttery and sweet. It’s like cream cheese but more delicate. Cream cheese is a good substitute, or you can try tangy goat cheese.
- Truffle Salt: This is optional and a bit spendy but seriously delicious. I always keep a jar in our kitchen and find myself sprinkling it over scrambled eggs, popcorn, creamy mac and cheese, and more.
How to Make Mushroom Crostini
You can read about our favorite way to cook mushrooms, but the bottom line is to use a heavy skillet that gives the mushrooms lots of space. Then, add the mushrooms in one layer so that they get a chance to brown (instead of steam). Once browned on one side, stir and get some color on the other side. Finish with salt, pepper, garlic, lemon zest, thyme, and butter!
Once you have your mushrooms, you’ll spread the creamy mascarpone over toasted bread slices, add the mushrooms, and finish with a sprinkle of truffle salt. It is easy and always a hit with my friends.
Simple Mushroom Crostini
- PREP
- COOK
- TOTAL
This easy mushroom crostini recipe is always a hit, whether I serve it as an appetizer to friends or turn it into a simple dinner on a weeknight. Use any mushrooms for this. I used cremini and shiitake mushrooms in the photos, but portobello, oyster, and wild mushrooms are all excellent. Truffle salt is a little spendy, so feel free to skip it if you need to. Otherwise, it adds an extra pop of flavor. I also love it sprinkled over eggs and popcorn!
You Will Need
8 ounces (226g) mushrooms such as cremini, shiitake, or portobello (2 ½ cups chopped)
1 tablespoon olive oil
1/4 teaspoon sea salt or more to taste
1/8 teaspoon fresh ground black pepper
1 tablespoon butter
1 garlic clove, minced
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon fresh grated lemon zest
Juice of half a lemon
1 baguette, cut into 3/4-inch slices and toasted
6 ounces (170g) mascarpone cheese or cream cheese
Truffle salt, optional
Chopped fresh chives, optional
Directions
- Prepare Mushrooms
1Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello, cut into 1/4-inch cubes.
2Heat the olive oil in a large, wide skillet over medium heat.
3Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes.
4Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Stir in the salt and pepper, butter, garlic, thyme, and lemon zest. Cook until the garlic is fragrant and the butter absorbs into the mushrooms, about 2 minutes.
5Remove the skillet from the heat and stir in lemon juice.
- Make Crostini
1Generously spread mascarpone cheese onto toasted bread slices and top with mushrooms. Lightly season tops of the crostini with truffle salt and finish with chives.
Adam and Joanne's Tips
- To toast the baguette: Heat your oven to 350°F (177°C). Arrange bread slices into one layer on a baking sheet. Brush or drizzle with a small amount of olive oil, then bake in the oven until lightly toasted, for about 5 minutes.
- The nutrition facts provided below are estimates.
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Thank you for inspiration 🙂 My freezer is still full of frozen chanterelles and I am very thankful for every idea what to do with mushrooms 🙂
I think I just found the perfect excuse to go out and buy some Truffle Salt! This looks so good!
The white and the black salt. Could be surprised what a difference. It makes when you switch between the two. I really love mushrooms so when I find a recipe calling for different types, I almost have to try it.
What do you do with the lemon juice called for in the recipe? I don’t see it in the instructions??
This looks good!
Whoops! We just squeeze the lemon juice over the mushrooms just after cooking. So sorry!
-Joanne
I love this post. I’m always referencing the “don’t crowd the mushrooms” line. Plus, mushrooms, cheese, truffle salt and good bread? Delicious. I make a similar dish, though I eat it as an open faced sandwich for dinner. I also use goat cheese instead of marscapone because I love how the goat cheese and the mushrooms play off each other. Beautiful photos as well. Glad I found your blog!
My eyeballs are FAH-REAKING out right now. And my tastebuds want in on the action.
Holy mushrooms, Batman! Truffle salt? Be still my heart. I’m so printing this recipe.