Mushroom Crostini Recipe


Crostini meaning an Italian appetizer along with bruschetta, crostini are thought to originate in medieval times when it was typical for Italian peasants to eat their meals on slices of bread instead of using ceramics.  Mushroom Crostini is a filling snack for summer. These crostinis can be served with or without cheese either ways they are yum.


The type of mushrooms used in this recipe are button mushrooms. Button Mushrooms are popular in India and are easily available at any gourmet store's vegetable aisle. Listed below are the benefits of mushrooms that we never knew.

Mushrooms are a good source of B vitamins which also play an important role in the nervous system.
Mushrooms are also a source of important minerals. Potassium is an important mineral found in mushrooms. It aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure.

They help to strengthen the immune system as well. Mushrooms provide ergothioneine (which is a naturally occurring amino acid) a naturally occurring antioxidant that may help protect the body's cells.

Mushrooms are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains.

Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients that are typically found in animal foods or grains.

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Ingredients:
1 French Baguette or We can also use Indian Bakery Rusk for this recipe.
1 Large Onion Finely Chopped
3 to 4 Pieces Sun Dried Tomatoes Chopped
3 Green Chilies Chopped
1 Tsp Thyme
1 Tsp Pepper Powder
5 Pods Garlic Chopped
2 Tbsp Olive Oil or Butter
Salt as per taste
Cheese Spreed 

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Method: Wash and pat dry mushrooms. Cut the mushrooms into quarters and reserve. Place a wok on medium flame add butter once the butter foams a bit add garlic and fry a bit add chopped onions, chilies and sun-dried tomatoes fry till the onion turns pink in color.

 Add the mushrooms and fry on low flame until the mushroom reduces a bit. Once the mushroom has reduce and cooked all the way add salt, pepper and thyme toss and fry for a minute. 

Slice and apply butter to the baguette  heat a pan and toast the slices. Arrange the toasted slices on a serving plate and apply cheese spreed top with mushroom and garnish with coriander and mint serve hot...Enjoy...:)

The mushroom masala is also excellent to prepare cheese toast and also quesadillas. The French Baguette are very tough to slice get them pre cut from the bakery...I purchased Baguette from #Moremegastore

Comments

  1. This is a beautiful recipe with awesome presentation :) VIdya

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