Wild Mushroom Crostini

Prep Time:


Makes 12


  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • *6 cups of assorted local specialty mushrooms cleaned and chopped
  • 1 Tablespoon of mushroom truffle pate or 1 tsp. truffle oil salt and pepper
  • 12 Tablespoons mild goat cheese such as local C’est Bon
  • 12 thin slices of grilled ciabatta bread

* There are lots of great specialty mushrooms produced locally. They include shiitakes, cremini and oyster. Be sure to remove and discard stem of shiitake mushrooms.

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  1. Heat the butter and olive oil in a large frying or sauté pan over medium heat.
  2. Add mushrooms. Season lightly with salt and pepper. Cook until just tender.
  3. Stir in mushroom/truffle pate or truffle oil.
  4. Season with additional salt and pepper if needed.
  5. Spread a spoonful of the goat cheese onto the crostini. Spoon some of the mushroom mixture on top.
  6. Repeat with remaining ingredients.
  7. Place on a platter and serve.

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