Crostini With Wild Mushroom Ragout

Filed under: Appetizers, Appetizers - Hot.

A mixture of wild and domestic mushrooms served on a garlic toasted crostini. If you are not in love, you will be by the time you have finished this starter!

1/2 loaf French bread
2 Tablespoons olive oil
2 Garlic cloves, cut into halves
Mushroom Ragout:
5 ounces combination of wild and domestic mushrooms
1 Tablespoon unsalted butter
2 Teaspoons olive oil
1 small onion, chopped
3 garlic cloves
1 Tablespoon shopped fresh parsley
1 Tablespoon chopped fresh thyme
Salt and pepper to taste
1/2 cup dry white wine

For the crostini, cut the bread into thin slices and arrange on a baking sheet. Drizzle with olive oil. Rub the cut sides of the garlic over both sides of the bread. Bake at 350 degrees until golden brown and just crisp. Cool to room temperature.
For the ragout, chop the mushrooms into 2-inch pieces. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and saute for several minutes. Add the mushrooms and increase the heat to medium-high. Saute for 3 minutes or until the mushrooms yield their liquid.
Stir in the garlic, parsley, thyme, salt and pepper. Add the wine and cook for 5 minutes or until the liquid is reduced and thickened. Spoon onto the crostini to serve.
Note: The ragout can be made several days in advance and stored in the refrigerator. Simmer for 5 minutes to reheat

Recipe Summary:
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes

Recipe Provided By:
Wrigley House B&B
Brenham, TX

Brenham Bed and Breakfast Inns