Go Back

Truffle Mushroom Crostini Topper

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 2 pounds mixed mushrooms cremini, shiitake, oyster, finely chopped
  • 4 tablespoons unsalted butter
  • 1 medium shallot minced
  • 4 cloves garlic minced
  • 1/3 cup dry white wine
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons truffle oil
  • 4 ounces cream cheese softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 1/4 cup grated Parmesan cheese
  • 1 baguette sliced and toasted (for serving)

Method
 

  1. Melt butter in a large skillet over medium heat. Sauté shallot and garlic for 2-3 minutes until fragrant.
  2. Add chopped mushrooms and cook for 5 minutes, stirring occasionally, until they start to release their moisture.
  3. Transfer mushroom mixture to your slow cooker. Add white wine, thyme, salt, and pepper. Stir to combine.
  4. Cover and cook on LOW for 3 hours, stirring once halfway through. The mixture should be thick and most liquid absorbed.
  5. Stir in cream cheese and truffle oil until well combined and creamy. Taste and adjust seasoning if needed.
  6. Transfer to a serving bowl and top with fresh parsley and Parmesan cheese. Serve warm with toasted baguette slices. Keep on "warm" setting during serving.