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Sautéed Pine Mushroom Crostini

Sautéed Pine Mushroom Crostini – - Recipe

Shallots, white truffle oil, Knorr vegetarian seasoning powder, white wine and exquisitely sautéed pine mushrooms on lightly toasted ciabatta bread create this beautiful and delicious crostini.

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Ingredients

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Crostini

  • Ciabatta Bread, cut into 1cm thick 500.0 g
  • Garlic, chopped 5.0 g
  • Extra Virgin Olive Oil 40.0 g

Sautéed Mushrooms

  • Butter 30.0 g
  • Shallots, chopped 30.0 g
  • Pine Mushroom, stripped 400.0 g
  • Black Fungus Mushroom, soaked, sliced and blanched 100.0 g
  • White Wine 200.0 ml
  • Cream 300.0 g
  • Knorr Vegetarian Seasoning Powder 1kg 10.0 g
  • Pepper 4.0 g
  • White Truffle Oil 10.0 g

Before Serving

  • Mustard Cress, cut and wash 5.0 g

Shallots, white truffle oil, Knorr vegetarian seasoning powder, white wine and exquisitely sautéed pine mushrooms on lightly toasted ciabatta bread create this beautiful and delicious crostini.

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Preparation

  1. Crostini

    • Preheat oven to 120°C.
    • In a mixing bowl, mix well garlic and olive oil
    • Brush a layer of garlic oil onto the Ciabatta bread.
    • Toast the bread for 5 minutes till crusty.

  2. Sautéed Mushrooms

    • In a pan, melt butter then add shallots to caramelize shallots.
    • Add in mushrooms and sauté till brown.
    • Deglaze with white wine and let sauce reduce half.
    • Add cream and bring to boil. Let it simmer for 3mins.
    • Add seasoning and fold in truffle oil.

  3. Before Serving

    • Place the sautéed mushroom onto crostini toast and garnish with mustard cress.
    • Ready to serve.
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