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

More about: appetizers, bread, mushrooms

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