Mushroom Crostini with Roasted Garlic

The second course of last week’s Valentine’s Day Dinner was a mushroom crostini with roasted garlic.  I loved this dish for a multitude of reasons – it was hella easy (that’s my most important criteria), it had lots of mushrooms and ample amounts of roasted garlic, and it’s called “crostini”.  Doesn’t that just make it sound super-fancy?  I could’ve called it “mushrooms on toast”, which is what it is, but it doesn’t sound nearly as awesome.  Ahh, language.

Roasting garlic does indeed take a little extra time, but it’s so low-maintenance and can be done in advance – it’s the second easiest way to fancy up a dish, aside from calling it “crostini”.

These ‘shrooms were my “intro to home wine cookery” class, because since I’m at food school eight hours a day, all food ends up being my lesson, whether I’m at school or not.  The lesson was this: Marsala wine is badass because it makes mushrooms taste great, and can be stored in the fridge for a long time, unlike other wines, which need to be consumed within a day or two of opening.  Don’t get me wrong, I love drinking a glass of wine while cooking, but not three quarters of a bottle.  That’s why wine cookery is best saved for romantic dates or food parties – not so great when you’re flying solo in the kitchen.

Mushroom Crostini with Roasted Garlic
Makes 4 crostini


1 teaspoon olive oil or margarine
1 clove garlic, minced
8 oz. mushrooms, sliced, preferably an exciting variety (shiitake, button, oyster, cremini, etc)
Splash of soy sauce
Splash of red wine vinegar
1/4 cup marsala wine
1/4 cup vegetable broth
4 fresh thyme sprigs
Salt and pepper, to taste

4 small slices of toasted bread (crusty bread, or use a circular cookie cutter on regular bread)
1 head of roasted garlic*

*To roast garlic, cut off the top of the head (to expose the tops of all the cloves), drizzle with olive oil, wrap in foil and bake at 400 F for about 30 minutes, until the cloves are soft and can easily be squeezed out of the garlic head.


In a medium saute pan, heat the olive oil over medium heat.  Add the garlic and sliced mushrooms and cook until they soften and start releasing moisture, 5-7 minutes.  Add a splash of soy sauce and red wine vinegar to add flavor and moisture, and to prevent the ‘shrooms from sticking.  Deglaze the pan with the marsala wine and vinegar, adding the thyme sprigs, and cook until most of the liquid has reduced, about 7 more minutes.  Season with salt and pepper to taste, and remove the thyme sprigs before serving.

Spread a thin layer of roasted garlic on your crostini, and then top with a big spoonful of the mushroom mixture, garnishing with more fresh thyme if you desire.  You could use a wide variety of bread vehicles, but try to keep the bread pieces small-ish, for the sake of eating ease.  Or just go all out and eat a giant serving on a big piece of bread, who am I to stop you – it would definitely be delicious.

Mike: Above is my version of the crostini.  Pretty much the same recipe, just a different variety of mushrooms.  It wasn’t that long ago that we first started experimenting with adding a lot of liquid to sauteed veggies before letting them cook down.  With something like this, the amount of liquid definitely doesn’t have to be exact.  Add more broth or more wine as you see fit, it just means more flavor in the end!  The only thing to watch out for is the added salt that comes with more broth, but if you happen to use homemade broth you could keep the sodium low and boil down an entire cup of flavor into each serving of mushrooms.  This is definitely a good recipe to play around with and modify.  Use it as a base and add your own flare to it, or do it just like we did for a delicious appetizer!

Stayed tuned over the next few days to see the rest of the recipes from our Valentine’s Day Dinner extravaganza!

  • Hannah

    Marsala wine always makes me think of my mum's cooking. Aw homesick!

  • Bianca

    Ooooh, this looks so awesome. I love wine-simmered mushrooms. I, however, would finish that three-quarters of a bottle leftover from cooking. But I'd certainly regret it the next day. Story of my life.

  • mike.

    I consider you very lucky, indeed! A lot of my mom's cooking came from boxes and packages, definitely not involving fancy ingredients like wine. I've really gotten into making sauces and things with red and white wines, but the fortified wines are still somewhat new to me. The taste was definitely worth it!

  • mike.

    Haha, one of the reasons I love cooking with wine. Thankfully neither Allysia nor I polished off the marsala that night. Nice to have a small glass of, but I could foresee some violent sickness coming from drinking an entire bottle of it. Now and nice red or white wine… that's a different story entirely.

  • xvavaveganx

    You guys are some fancy business! The crostini look beautiful and you can't go wrong with mushrooms, wine and garlic. Very elegant dish for a special evening 🙂

  • Jolene – EverydayFoodie

    That looks incredible!!! I absolutely LOVE mushrooms. I bought some Silken tofu today … and Daiya (sp?). Hmmmm, now what to make with it!!

  • hanna

    Thank you for sharing this wonderful recipe, I've been looking for good recipes lately since my husband having diagnosed with zinc deficiency, I started cooking foods rich in zinc and iron so the entire family could avoid having the same nutritional deficiency that he have.

  • mike.

    The only disappointing thing about this dish was that I didn't get to just eat all of it right when I made it! Had to save room for three more courses!

  • mike.

    Hmmm… well that frittata that we made on Sunday was a great use of both Daiya and Silken 'fu. Though if you can be patient, in a day or two you could use some of that tofu to make a pretty astounding lava cake!

  • mike.

    Allysia is definitely the nutrition expert around these parts. I'm always having to ask her about different vitamins and minerals in food, and proper amounts of everything. And the amazing part is that she always has the answers. I hope your zinc deficiency leads to trying some amazing different foods and recipes.