Crostini with Wild Mushrooms, Pancetta and Thyme

Yield: Makes 10 to 15 crostini

Your rating: None (1 vote)

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Ingredients

Preparation

Heat a large sauté pan over medium heat. Add butter, shallot and pancetta. Cook until lightly browned, about 2 minutes.

Add mushrooms to the pan; raise the heat and brown lightly, about 2 minutes. Add a splash of vermouth and scrape up any browned bits. Add thyme and parsley and cook 1 more minute. (If mushrooms are very dry, add some water to the pan to avoid sticking.) Season with salt and pepper, to taste. (Remember that pancetta is salty.)

Heat a broiler or grill. Lightly brush olive oil onto sliced bread and cook under the broiler or grill until lightly browned, 1 to 2 minutes. Top each crostini with some mushroom mixture, garnishing with thyme flowers, if you have them.

Each crostini: 120 cal, 3g fat (1g sat), 10mg chol, 400mg sodium, 17g carb, 1g fiber, 1g sugars, 7g protein

Recipe by Becky Selengut, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: appetizers, bread, mushrooms

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