Creamy Mushrooms with Marsala Crostini
on Jun 05, 2017, Updated Aug 13, 2023
This post may contain affiliate links. Please read our disclosure policy.
A touch of cream and marsala make these mushrooms lush and dreamy.
I made these mushrooms originally as the partner to some pork chops, but then I thought that they would make the most divine crostini topping ever.
I love when I’m right. My family, not so much.
The following is true of pretty much any mushroom dish around – you can switch up the mushrooms left right and backwards and still have a fantastic dish. If the mushrooms are the star, as they are here, you will want to lean towards something other than button mushrooms, even if they are just cremini or baby portobellos, which you can get in any supermarket, usually also available pre-sliced.
Then if you want to go a bit deeper in flavor check out some of the more interesting cultivated or wild mushroom varieties out there. Shiitakes, oyster, chanterelle, hen of the woods. If you have a little extra cash to burn, in the spring, delicate hauntingly falvroed morel mushrooms are available and they are a real treat.
I usually don’t urge an optional garnish, but in this case, especially if you are serving these for company, that last sprinkle of parley and Parmesan add a serious dividend of color and flavor and gorgeousness than I want to make sure you don’t skip it.
More Crostini Recipes:
- Ricotta Berry Breakfast Crostini
- Smoked Salmon Crostini with Herbed Mayonnaise
- Caramelized Onion and Spinach Crostini
- Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
Creamy Mushrooms with Marsala Crostini
Ingredients
- 5 tablespoons olive oil divided
- 2 shallots minced
- 16 ounces sliced mushrooms any combination
- Kosher salt and freshly ground pepper to taste
- ¼ cup Marsala wine
- 1 tablespoon fresh thyme leaves
- ¼ cup chicken broth
- ¼ cup heavy cream
- 24 slices baguette
- Finely grated Parmesan cheese and chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Heat 2 tablespoons of the oil in a large pan over medium-high heat and add the shallots and mushrooms. Sauté for 10 minutes until they are tender and golden brown, and any liquid that has been released has evaporated. Add the Marsala and thyme, and scrape to release any bits from the bottom of the pan. Add the chicken broth and cream and bring to a simmer until the sauce reduces and forms a bit of a glaze.
- While the mushrooms are cooking, brush the baguette slices with the remaining 3 tablespoons olive oil, lightly sprinkle with salt, and place on a baking sheet. Bake for about 4 minutes until very lightly golden and remove from the oven.
- Spoon the mushroom mixture over the crostini slices and finish with a sprinkle of Parmesan and parsley.
