Appetizer: United States – Wild Mushroom and Thyme Crostini with Mascarpone

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 baguette, about 10 oz (280 g), sliced into 12–16 pieces, about 1/2-inch (1.3 cm) thick
- 8 oz (225 g) mascarpone cheese
- 10 oz (280 g) mixed wild mushrooms, cleaned and coarsely sliced (shiitake, cremini, oyster, chanterelle, etc.)
- 2 tbsp (30 ml) olive oil, plus extra for brushing bread
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, finely chopped (about 1 oz / 28 g)
- 2 cloves garlic, minced
- 2 tsp (2 g) fresh thyme leaves, plus extra small sprigs for garnish
- 1 tsp (2 g) lemon zest (zest of about 1/2 lemon)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) dry white wine or vegetable stock (optional)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- Flaky sea salt, for finishing
- 1 tbsp (15 ml) chopped fresh parsley (optional, for color)

Instructions

1. Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and toast in the oven until golden and crisp, about 6–8 minutes, flipping once; set aside to cool slightly.
2. Meanwhile, stir the mascarpone with lemon zest, 1/4 tsp kosher salt, 1/8 tsp black pepper, and lemon juice in a small bowl until smooth; refrigerate briefly while mushrooms cook.
3. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. When the butter foams, add the shallot and sauté 1–2 minutes until soft and translucent.
4. Add the sliced mushrooms in a single layer if possible; let them brown without stirring for 2–3 minutes, then stir and continue to cook until deeply browned and most moisture has evaporated, about 5–6 more minutes.
5. Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant. If using, add the white wine or stock and scrape up browned bits; cook until liquid is mostly reduced, about 1–2 minutes. Season with remaining 1/4 tsp kosher salt and 1/8 tsp black pepper. Remove from heat and stir in chopped parsley if using.
6. Spread about 1 to 1 1/2 tbsp (15–22 g) mascarpone mixture on each toasted baguette slice. Top with a generous spoonful of the mushroom mixture, allowing any warm juices to soak slightly into the cheese.
7. Garnish each crostini with a small thyme sprig or a sprinkle of thyme leaves, a light drizzle of olive oil, and a pinch of flaky sea salt. Serve warm or at room temperature.