Mushroom Crostini, homage to Julie and Julia

Any film that is food related is usually on my must see list. 2009’s Julie and Julia was a great movie. Even though Meryl Streep and Amy Adams did an amazing job in the movie, for me the real star was the food. The most memorable scene for me was Julia’s advice on cooking mushrooms. Something as simple as some seasoned up fungi can send your palate on a fantastic voyage. I love all mushrooms; from the meatiness of Portobello and Porcini or the beautiful earthiness of Morrel and Shitake.

For this recipe I will be paying homage to Julie and Julia with my Sautéed Mushroom Crostini. I ‘m using a combination of Button (white), Cremini and Portobello for this recipe, feel free to use any combination you like. With only a few ingredients, this recipe gets all of its flavor from the preparation. It is very important that your oil or butter is very hot when you sauté your mushrooms, this also applies for the bread. If you grill or toast your bread make sure each side is coated generously with oil and/ or butter. Make sure that your mushrooms are not too crowded in your skillet. Overcrowding your pan can cause your mushrooms to steam; you want to aim for a nice brown crust on both sides of your mushrooms.

This is a very versatile dish. I have prepared these and countless other versions for everything from cocktail parties to brunches. Grilled onion or shallot and thyme are two great additions to this. For more of a Mexican inspired Crostini add diced tomato and sprinkle with Queso Fresco. If Gruyere is not easy to find, Swiss is a great substitute. Avoid assembling these to early, the water from inside the mushrooms can make your bread soggy. Depending on the size of your Baguette you will probably YIELD 12-15 Servings

Mushroom Crostini

1 Baguette
1lb (16 oz) assorted mushrooms
2 Tbs Olive Oil or Butter
Salt
Pepper
1 cup grated Gruyere

Heat 2Tbs oil or butter in a large Sauté pan. Slice cleaned mushrooms and blot any excess water on paper towels.
Add mushrooms to hot pan in a single layer and cook until browned on each side.
Slice Baguette at an angle into 12-15 equal slices. Coat each side w/ oil and or butter.
Grill or toast bread until browned on each side.
Season mushrooms generously with salt and pepper. Spoon mushrooms onto each slice of bread.
While still warm sprinkle with grated Gruyere. Serve immediately.

Notes/ Tips: Mushrooms pair very well with a vast array of wines. If you are using earthy mushrooms try Pinot Noir or Nebbiolo. For mushrooms with meaty textures like Portobello go for something bolder like a Cabernet Sauvignon. A full bodied Chardonnay will pair well with standard White Button mushrooms.