Shiitake Mushroom and Bleu Cheese Crostini

I love entertaining friends at home, and that's why I cook appetizers more often, I guess! This Shiitake Mushroom Crostini, an italian first-course meal, similar to "bruschetta", is a perfect finger food at cocktail parties. The Shiitake mushrooms have a unique taste, and though you can replace this recipe with your choice of mushrooms, the former work better with the cream sauce, garlic and chives. The garlic and the bleu cheese are of course, the essence of this dish. I've used simple bread for the base, but you can even try the flavored ones that we get these days in stores and places like Panera Bread!

2 tbsp butter
2 cups fresh shiitake mushrooms - cleaned and chopped
2 cloves garlic - minced
4 tbsp chives - chopped
1/4 cup half and half cream
1/4 cup crumbled blue cheese
parmesan cheese - for garnish
salt and pepper - to taste
10-12 bread slices cut from baguette
Chopped fresh parsley

Melt butter in a heavy large skillet over medium-high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Season to taste with salt and pepper. Transfer mushroom topping to bowl. Mushroom topping can be made 1 day in advance too; just cover and refrigerate.

Preheat oven to 375 degrees F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Top each slice with a generous helping of the mushroom mixture. Lightly sprinkle parmesan cheese over top. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley and serve hot! (image credit: Whole Foods)

Contrary to the belief of some people, shiitake mushrooms are easier to cook and bake, and have more antioxidants than some of its peers. Enjoy this delicious Shiitake Mushroom Crostini as lovely appetizers as your next party food!

Related Recipes:
Traditional Italian Bruschetta
Mixed Green Salad with Homemade Bleu Cheese Dressing
Mushroom Ravioli in Saffron & Cream Sauce

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Anonymous said...

wow, I just love shiitake mushrooms! and the addition of garlic and bleu cheese seems like a good combo here! both me and my husband can eat crostini or bruschetta any day:)


Laavanya said...

These look scrumptious Mansi.

Anonymous said...

nice! looks right out of a Rachel Ray show:) I love mushrooms, no matter what kind, so I'll totally go for these!


bee said...

mushrooms in a cream sauce is perfect for a party. thanks for the recipe.

TBC said...

That looks very elegant, Mansi:-)

Siri said...

They look soo delish Mansi!

~ Siri

SteamyKitchen said...

Shitake are my fav mushrooms - I wish I could get them cheaper though...they are considered "gourmet" mushrooms in my markets.
but really, they are everyday mushrooms in asian cooking!

Rina said...

A perfect heathly one Mansi. I so glad you serve all cuisines.

remya said...

wow!!! cool dish dear...really amazing dish

Kribha said...

Looks very good as usual and will certainly try it for my next party. Perfect presentation.

Suganya said...

Its been a while since I came here. Mushrooms in creamy sauce is pure pleasure. Made in bulk, this may go well with pasta.

Mansi said...

yes people! it goes very well with pasta, even plain ceasar sald and these crostinis and you are all set for a game night or tea party!:) I was skeptical about the bleu cheese first, but thanks to my hubby's pressure I tried it,a nd it actually tasted pretty darn good!:)

MPG said...

These look very scrumptious! I wish I could see a bigger photo so I could feast my eyes :)

Unknown said...

Wow, this looks sooooo good and delicous. :)

test it comm said...

These look goos and sound super tasty! Shiitake mushrooms are one of my favorite!

Fiber said...

First off, what a gorgeous picture! The lighting is absolutely fantastic.
Secondly, the recipe looks amazing and I will have to give it a try. I love shiitake mushrooms with anything!

tara said...

Absolutely gorgeous stuff; I do believe my stomach growled at the sight of these! I make a similar recipe using mushrooms and a blue-veined brie with thyme, but I love the addition of the chives and garlic!