Crostini With Portobello Mushroom Cream

Easy crostini with portobello mushroom cream is delicious and very easy and quick starter. I love combination of hearty cream with aromatic and full of flavour greek basil. Tarragon would work well so if you got some just add a bunch of tarragon leaves instead of basil leaves.

Crostini With Portobello Mushroom Cream
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
For Crostini
  1. 1 part-bake baguette
  2. salt and pepper to taste
  3. olive oil
For Mushroom Cream
  1. 1 tbsp olive oil
  2. 1 medium onion
  3. 1 large portobello mushroom
  4. bunch of parsley, chopped
  5. 160 g mascarpone
  6. 1/2 tsp garlic paste
  7. bunch of fresh basil
  8. 1-2 tbsp lemon juice
  9. salt and pepper to taste
  10. wild rocket leaves to garnish
Instructions
  1. Preheat the oven to 220C.
  2. Cut the baguette into thin slices, season each slice with salt and pepper and drizzle with olive oil. Bake until golden.
  3. Dice the onion and put in a hot oil. Sweat over medium heat for a minute or so, then add some water and cook until soft and translucent.
  4. Cut the mushroom into 1x1 cm chunks and add to the onion together with the chopped parsley. Cook until soften.
  5. Blend in the mascarpone and garlic. Add the basil and lemon juice and season to taste.
  6. Arrange on a plate crostini, 2 tbsp of mushroom cream and some rocket leaves drizzled with olive oil.
Notes
  1. You can replace portobello mushroom with porcini.
  2. Basil can be replaced by tarragon.
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