Crostini with Mushroom-Stem Duxelles

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This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Mushroom stems pack a lot of flavor, but they're often overlooked for their more voluptuous caps. This recipe uses only the stems; save the leftover caps for TT's Pasta Scraps with Burrata, Sausage, Mushrooms and Fennel.

TT Test Kitchen Tip: Chop any leftover pieces of baguette in a food processor and store the crumbs in the freezer so you have quick homemade bread crumbs anytime--including for use in TT's Braised Greens and Cauliflower Ribs with Piave-Bacon Bread Crumbs.

Crostini with Mushroom-Stem Duxelles

Yield: 4 appetizer-size servings

Cook Time: 35 minutes


1 baguette, sliced on the diagonal into ½-inch slices

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 medium shallot, finely chopped

1 garlic clove, finely chopped

1½ cups finely diced cremini mushroom stems (from 8 ounces of mushrooms)

2 sprigs fresh thyme, leaves removed and stems discarded

¼ cup dry white wine

Salt and freshly ground black pepper

Finely grated zest of one medium lemon

8 ounces fresh whole-milk ricotta


1. Preheat the oven to 350°. Arrange the baguette slices on a baking sheet and drizzle with 1 tablespoon olive oil. Bake until crisp and beginning to brown, about 10 minutes.

2. In a medium skillet, melt the butter. Add the shallot and garlic and cook until translucent, about 5 to 7 minutes. Stir in the mushroom stems and thyme and cook over low heat, stirring frequently until the mixture is dry, about 15 minutes. Add the wine, bring the heat to medium-low and continue to cook until all the liquid disappears, about 10 minutes. Season to taste with salt and pepper.

3. In a medium bowl, combine the lemon zest and ricotta cheese. Season with salt and pepper. Spread the mixture evenly over the toasted baguette slices and top each slice with a tablespoon of the mushrooms. Serve warm or at room temperature.

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