Finely chopped mushrooms are sautéed in butter with shallots, garlic and fresh thyme, then finished with a splash of white wine (or sherry), a little balsamic vinegar and Parmesan cheese.

Served warm on crisp baguette slices, we enjoyed this savoury appetizer with a bitter Campari-based cocktail the Italian Gentleman. The savoury flavour was an excellent match for the cocktail’s slightly bitter, citrusy flavour.

The mushroom mixture can be made ahead and gently reheated, so there’s very little last-minute preparation.

INGREDIENTS

Makes approximately 8–10 crostini

Mushroom topping

• 225 g (8 oz) cremini mushrooms, or a mixture of cremini and shiitake
• 1 tbsp butter
• 1 tsp olive oil
• 1 small shallot, finely minced (about 2 tbsp)
• 1 small garlic clove, minced
• 1 tsp fresh thyme leaves, plus extra for garnish
• 1 tbsp dry white wine (or sherry)
• ½–1 tsp balsamic vinegar
• 1–2 tbsp freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Crostini

Note: You can also serve the mushroom topping on round melba toast in a pinch.

• 8–10 slices baguette, approximately ½ inch thick
• 1–2 tbsp olive oil
• 1 small garlic clove, peeled and halved (optional)

METHOD

1. Mushroom mixture. Chop mushrooms finely, into pieces approximately ¼ inch across. You want small pieces that will stay on the crostini, but not so finely chopped that they become a paste.
2. Heat the olive oil and half the butter in a skillet over medium-high heat. Add the mushrooms, spreading them into an even layer. Leave undisturbed for 2–3 minutes, then stir and continue cooking for another 3–5 minutes, until the moisture has evaporated and the mushrooms are browned.
3. Reduce the heat to medium. Add the remaining butter and minced shallot. Cook for approximately 2 minutes until the shallot has softened. Add the garlic and fresh thyme and cook for another 30 seconds, until fragrant.
4. Add the wine or sherry, stirring to scrape up any browned bits from the bottom of the skillet. Allow the liquid to reduce until almost evaporated. Stir in the balsamic vinegar and season with salt and freshly ground black pepper.
5. Remove from the heat and stir in the Parmesan cheese. The mushrooms should be moist and glossy, but not wet.
6. Prepare the crostini. Preheat the oven to 400°F (375°F convection). Lightly brush both sides of the baguette slices with olive oil, rub both sides with garlic clove and arrange on a baking sheet. Bake for 6–8 minutes, turning halfway through, until lightly golden and crisp.
7. Assemble. Spoon approximately 1 heaping tablespoon of the warm mushroom mixture onto each toasted baguette slice. Garnish with a few fresh thyme leaves, a little additional Parmesan and freshly ground black pepper. Serve immediately.

NOTES

Mushrooms: I used ½ and ½ cremini and shitake in the recipe, but any wild, earthy mushrooms would work.

Make ahead: The mushroom mixture can be prepared earlier in the day and refrigerated. Reheat gently in a skillet before serving, adding a small amount of butter if needed. The baguette slices can also be toasted a couple of hours ahead. Assemble just before serving so the bread stays crisp.