Spinach & 5 Mushroom Mix Crostini

Thanksgiving is almost here! It’s one of my favorite holidays because there is no pressure of gifts or putting up major decorations. Don’t get me wrong, I love those things too but there is something so relaxed and carefree about the turkey day. Thanksgiving is all about being with family and friends and feeding the ones you love. My three favorite things!

Lucky for me, I got off the hook for making the actual turkey. So sadly, there won’t be a how-to for Mr. Turkey. There will however, be some killer side dishes and appetizers.

Let’s start the appetizers off with this earthy Wild 5 Mushroom Mix Crostini…

These are really easy to prepare and they make a perfect bite sized treat. So, if you (like me) are in charge of side dishes and apps…this is a great choice for you.

 

What you need:

Assorted mushrooms (I used enoki, cremini, oyster, baby bella, chanterelle)

A good block of Parmesan Reggiano

Olive Oil (2 tablespoons)

Half of a shallot, 3 cloves of chopped garlic

About 2 tablespoons of ponzu

Juice of half of a lemon

Spinach

Kosher Salt

Fresh Parsley

2 table spoons of White Truffle Oil (optional but soo good)

Baguette (to slice in to crostini)

In a skillet over medium heat add olive oil, mushrooms, and a splash of ponzu. Once Mushrooms start to brown, add shallot, lemon and garlic. Grate 1/3 a cup of fresh parmesan and mix in to the mushrooms. Remove from heat. Sprinkle with Kosher salt.

Add 2 cups of spinach in to the hot skillet and wilt.

Layer on to your baguette slices…spinach, then mushrooms. Top with an extra slice of parmesan and a sprinkle of parsley. Drizzle the White Truffle Oil across the top.

** This is a vegetarian recipe, to make this a vegan skip the parmesan!**

ta-daa!

xo Hayls

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