Mushroom & Cranberry Crostini
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Mushroom & Cranberry Crostini

Creamy Earthy Mushrooms with Pop of cranberries on bread. Perfect Quick Party appetizer.

Amrita Kaur

Ingredients

4-serving
  1. 4 Bread slices
  2. 10 Button Mushrooms
  3. 1 Teaspoon Butter
  4. 1 Teaspoon garlic
  5. 1 Teaspoon Mixed herbs (Dried or Fresh)
  6. 1 Teaspoon salt
  7. 2 Tablespoons Fresh Cream
  8. 4 cranberries Dried
  9. 1 Teaspoon black pepper Cracked
  10. Lemon Juice
  11. Sprig Parsley for Garnishing

Method

10 mins
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    Clean the mushrooms well. A quick tip: Soak the mushrooms in a bowl of water with handful of flour, give it a quick rub and you'll see all the dirt come out of it in jiffy, rinse and use ahead.

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    Chop the mushrooms into 4, 8 if bigger size. Cut the cranberries into smaller bits.

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    Heat butter in a pan, add garlic & mushrooms and cook until all the water evaporates out of it and it starts caramelizing to goldenish color.

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    Add fresh cream, herbs, salt and pepper, give it a mix, cook until the cream has thickened up and as coated the cooked mushrooms. Finally add few drops of lemon juice and remove from the flame.

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    If using a baguette, cut it into diagonal slices and 4 smaller slices from everyday bread. Toast them lightly in an oven or hot tawa.

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    Spoon this mushroom filling over the toasted bread. Throw on little bits of cranberries and finally garnish with some parsley.

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