Starters

Creamy Roasted Garlic & Mushroom Crostini

10 mins
Prep
10 mins
Cook
4
Servings

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Ingredients

  • 300g mixed mushrooms (chestnut, button, or wild mushrooms), sliced
  • 2 cloves garlic, finely minced
  • 40g Irish butter
  • 75ml double cream or crème fraîche
  • 1 tbsp fresh flat-leaf parsley, finely chopped
  • 4 thick slices of sourdough bread or crusty baguette

Method

  1. Melt the butter in a large frying pan over medium-high heat. Add the sliced mixed mushrooms and cook undisturbed for 3 minutes to allow them to develop a deep brown color.
  2. Add the minced garlic to the pan, tossing well, and cook for another 2 minutes until highly aromatic.
  3. Turn the heat down to medium-low. Pour the double cream into the pan and stir well, letting it bubble gently for 2 minutes until it reduces into a thick, luxurious sauce wrapping the mushrooms. Stir in the fresh parsley.
  4. While the sauce thickens, toast your slices of bread until golden and crisp.
  5. Spoon the hot, velvety garlic mushrooms and plenty of the residual cream sauce generously over the top of the crunchy toasts. Season with cracked black pepper and serve immediately.

A rapid, comforting vegetarian classic utilizing earthy woodland mushrooms cooked in rich Irish butter, garlic, and cream, piled high on crunchy toasted soda or sourdough bread.