I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Mushroom Crostini
...in your mind.
Mushroom Crostini

Mushroom Crostini

’Crostini’ too fancy-sounding? Then let’s just call this ’mushrooms on bread’. Better?


  • 3 cups sliced mushrooms (your choice)
  • 2 tablespoons rosemary
  • 1 large clove garlic
  • 2 tablespoons dry vermouth
  • 1 baguette, sliced into diagonal 1/4 inch slices
  • fresh ground pepper
  • olive oil


  1. Brush one side of bread slices lightly with olive oil
  2. Saute mushrooms in oil in nonstick pan over medium heat
  3. When soft, add pepper, rosemary and garlic - stir well for a minute
  4. Heat broiler, and toast bread slices lightly; oiled side up
  5. Add vermouth, taking care as it may flame up
  6. When most of the liquid has evaporated, remove from heat
  7. Spoon mushroom mixture on the tops of the toasted bread
  8. Sprinkle lightly with Parmesan and serve