Wild Mushroom Crostini | James Beard Foundation
Jamie West grows many of his ingredients in his own two-acre garden, ensuring that everything is fresh and flavorful. He captures some of those tastes in these lovely crostini hors d’oeuvre.
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Serving platter
Ingredients
- 1 baguette
- Extra virgin olive oil
- 1 cup sliced wild mushrooms such as shiitake, crimini, oyster, or chanterelle
- 2 tablespoons chopped shallots
- 1 teaspoon chopped garlic
- 1 teaspoon butter
- 2 tablespoons chicken stock
- Salt
- freshly ground black pepper
- 6 ounces goat cheese
- 1/4 cup sundried tomatoes, softened in hot water and cut into thin strips
- 2 tablespoons finely chopped arugula
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