Creamy Mushroom Crostini

Creamy Mushroom Crostini
  • 8 small chips
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 1/2 cup
    (125 mL)

    thick cooking cream 35% m.f.

  • 2


  • 1 cup
    (250 mL)

    white button mushrooms

  • 1

    knob of butter

  • 2 tsp.
    (10 mL)

    grainy mustard

  • 8

    slices of baguette, cut on the diagonal

  • 1/3 cup
    (80 mL)

    Quebec old cheddar, grated (or other similar Quebec cheese)

  • salt and pepper to taste


Peel the shallots and mince them in a food processor.

Add quartered mushrooms and chop coarsely so that they mix together with the shallots.

In a pot, melt butter and add chopped vegetables.

Cook over high heat for 10 minutes, stirring occasionally to prevent mushrooms from sticking.

When cooking liquid has evaporated, add cream and mustard. Season.

Cook until thick and creamy.

Spread creamed mushrooms on baguette slices and top with grated cheese.

Broil for a few seconds.

Served with cocktails or in a hot and cold combo with salad, these crostini are delicious.

Source: metsdelacreme