BROWN BUTTER SAGE OYSTER MUSHROOM AND GOAT CHEESE CROSTINI

MUSHROOM CROSTINI the savory crostini that dreams are inspired by

I love these little bites! They are complex, rich, texturally dynamic and satiate that need for a savory bite that counter balances all of the sweet Fall flavors out there. Serve these as an appetizer at Thanksgiving and Friendsgiving or really anytime you host someone in the cooler weather. I specify this weather because they just feel warm and hearty, like you want to be wearing a cozy sweater when you devour them.

Bread sticks vs. baguette for this recipe. I really loved using these olive bread sticks in this recipe. They have the same texture as a baguette but they are smaller so they make for an even better bite sized feel, not an overwhelming one. That said, both absolutely work! This is simply my preference if you can find it.

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BROWN BUTTER SAGE OYSTER MUSHROOM AND GOAT CHEESE CROSTINI

Yield: 20 Crostini

Author: Michelle Williams

Prep time: 20 MinCook time: 13 MinTotal time: 33 Min

Ingredients

FOR THE BREAD

• Green Olive & Za'atar Sticks (2. I use the ones from Orwasher's Bakery If you can't find this bread you can absolutely substitute with other bread sticks or olive bread or even a baguette)
• Extra Virgin Olive Oil (3 tablespoons)

FOR THE MUSHROOMS

• Unsalted Butter (6 ounces, cut into cubes)
• Fresh Sage Leaves (roughly 20 medium to large leaves chopped and exactly 20 small whole leaves for topping)
• Oyster Mushrooms (8 ounces)
• Salt (to taste)
• Pepper (to taste)
• Fresh Chives (5, sliced)

FOR THE GOAT CHEESE

• Goat Cheese (8 ounces full fat, room temperaure)
• Everything Bagel Seasoning (1 1/2 tablespoons)
• Fresh Chives (7, sliced)
• Salt (to taste)
• Pepper (to taste)

KITCHEN ITEMS

• Cutting Board
• Bread Knife
• Chefs Knife
• Pinch Bowl
• Baking Sheet
• Saucepan
• Rubber Spatula
• Medium Mixing Bowl
• Butter Knife
• Cooking Tweezers (optional but helpful)

Instructions

TO PREP YOUR BREAD

1. With your rack in the middle of your oven, preheat your broiler on high.
2. On your cutting board, use your bread knife to slice your bread sticks into 20 1/2 thick slices.
3. Pour your extra virgin olive oil into your pinch bowl. Dip the tops of all of your slices of bread into the oil and then put them oil-side-up on your baking sheet.
4. Broil for 3 minutes or until lightly golden on top.
5. Set aside and let cool to room temperature. If they are too warm when you put your crostini together, your cheese will melt. Good thing is that they cool quickly!

TO COOK YOUR MUSHROOMS

1. On your cutting board, use your chefs knife to cut the stems of your mushrooms slightly so that you have individual mushrooms instead of a head of them.
2. In your saucepan over medium-high heat, melt down all of your butter. Use your rubber spatula to mix it often but not consistently until your butter is a deep golden color—roughly 5 minutes.
3. Add chopped sage and mix it in.
4. Add mushrooms. Cook until they are softened. About 5-7 minutes. Mix occasionally. While these are cooking down, you can absolutely move onto the cheese step.
5. Remove from heat.

TO MAKE YOUR CHEESE

1. In your mixing bowl, combine your goat cheese, everything bagel seasoning, and chives. Mix until you have an evenly integrated smooth mixture.
2. Season to taste with salt and pepper. Make sure it’s all evenly mixed in.

TO ASSEMBLE YOUR CROSTINI

1. I like to assemble on a cutting board and then transfer these to my serving board/plate so that it feels extra clean.
2. One at a time, use your butter knife to spread a thick layer of your goat cheese on your room temperature toasted bread.
3. Use your cooking tweezers to top each piece of crostini with your brown butter mushrooms. If any of your mushrooms feel too big, loosely chop them on your cutting board with your chefs knife.
4. Side note. I highly recommend saving your leftover mushroomy brown butter and any extra mushrooms and using them to make an omelette. That’s what I did and it was heavenly!
5. Sprinkle chives over your mushrooms.
6. Use your tweezers to top each crostini with a single small sage leaf.
7. Serve. Eat. Enjoy.

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