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These wild mushroom and goat cheese crostini are to die for!

Chanterelles, Creminis, Shiitakes – OH MY! Wild mushrooms are delightful, delicious, and built into the DNA of Pacific Northwest cuisine. These gorgeous, edible, earthy gifts from the forest floor flourish here from October through March. Some have fun names like Chicken of the Woods, Hedgehog, and Lion’s Mane. My favorite are Lobster mushrooms! They’re as big as your hand and come in an array of brilliant colors that range from amber to crimson. They have a soft meaty texture and a buttery, mild nutty flavor that is truly divine when sautéed with butter!

  • Local wild mushrooms
  • Wild Mushroom + Goat Cheese Crostini
  • Wild Mushroom + Goat Cheese Crostini

Only a handful of wild mushroom varieties ever make it to local markets – the rest you have to head out to the forest and forage for at your own risk. There are many deadly look-a-likes out there so if you plan to go foraging, do your research first and hire an expert mushroom guide to avoid getting lost in the woods or making any unfortunate fatal mistakes.

These scrumptious wild mushroom and goat cheese crostini can be made with gluten-free or regular bread. I like to use a gluten-free French baguette. For this recipe, we’ll combine a trifecta of wild and indoor farmed mushrooms (Cremini, Shiitake, and Chanterelle) with simple, fragrant ingredients like fresh garlic, shallots, and herbs. The tangy goat cheese plays off the mild, meaty mushrooms perfectly and the fresh thyme and parsley bring a fresh brightness that crescendos into an exciting flavor bomb! Pair with a glass of bubbly for an amazingly unforgettable starter!

It’s so easy to make this fabulous appetizer! Let’s break it down:

  • Slice up your favorite baguette. Brush the slices with olive oil and toast until they’re golden brown.
  • Sauté shallots and garlic in olive oil and butter until the shallots are soft. Add in the mushrooms and thyme and cook for a few minutes. Toss the parsley in and season with salt and pepper.
  • Spread toasted baguette slices with goat cheese and top with the mushroom mixture. So easy!

“Mushrooms were the roses in the garden of that unseen world because the real mushroom plant was underground. The parts you could see – what most people called a mushroom – was just a brief apparition. A cloud flower.” MARGARET ATWOOD, The Year of the Flood –

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Wild mushrooms and goat cheese

Wild Mushroom and Goat Cheese Crostini

  • Author: cllombardi
  • Prep Time: 10 minutes
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 24 Crostini 1x
  • Category: Appetizers
  • Method: Oven/Stove Top
  • Cuisine: American
  • Diet: Vegetarian
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Description

These earthy, elegant wild mushroom and goat cheese crostini are a delectable appetizer!

Ingredients

Scale
  • 1 gluten-free or regular baguette, sliced (I love the gluten-free baguette from New Cascadia Traditional)
  • 1 tablespoon olive oil + extra for brushing baguette
  • 1 teaspoon butter
  • 2 cups sliced fresh assorted mushrooms (Cremini, Shiitake, Chanterelle – or whatever combo you like)
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme, chopped
  • 3 tablespoons, shallots, finely chopped
  • kosher salt and cracked black pepper
  • 1 tablespoon Italian parsley, chopped

Instructions

  1. Preheat oven to 350F degrees.
  2. Set goat cheese out to bring to room temperature.
  3. Brush both sides of baguette slices lightly with olive oil. Set on a cookie sheet lined with a silicone mat or parchment paper. Toast in oven for 15 minutes or until light golden brown (can be made 2 days in advance).
  4. In a skillet, on medium-high heat, sauté shallots in olive oil and butter for 2 minutes then add the garlic and cook until fragrant (about 30 seconds to a minute).
  5. Add mushrooms and thyme to the shallot mixture and cook for another 3-4 minutes or until tender. Season with salt and pepper, remove from heat then toss in parsley. Set aside.
  6. Spread toasted baguette slices liberally with goat cheese then top with mushroom mixture.
  7. Serve warm or at room temperature.

Notes

  • The toasted baguette slices and the mushroom mixture can be made two days in advance so they’re super easy to whip up at the last minute. Just gently heat your mushroom mixture, assemble, then heat in the broiler for a minute or two and serve. 
  • Gluten-free bread may take longer to toast in the oven.
  • If fresh wild mushrooms are not available, you can use dried wild mushrooms instead. They work great! Just reconstitute them in a little warm water, drain, and use them in place of fresh wild mushrooms.

Keywords: wild mushroom and goat cheese crostini