Mushroom & Cranberry Crostini

Mushroom & Cranberry Crostini

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

Amrita Kaur


  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


10 mins
  1. Add Photo

    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.

  2. Add Photo

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

  3. Add Photo

    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.

  4. Add Photo

    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.

  5. Add Photo

    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.

  6. Add Photo

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

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