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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Shiitake Mushroom and Blue Cheese Crostini

[heart_this] · Jan 24, 2008 · 24 Comments

Shiitake Mushroom and Blue Cheese Crostini

I was looking for a mushroom dish when I came across a recipe for shiitake mushrooms and blue cheese crostini . Shiitake mushrooms are one of my favorite mushrooms. They are tasty and most of the time they are fairly easy to find. I really enjoy mushrooms fried in butter and garlic. Blue cheeses have quickly become some of my favorites cheeses. The though of combining the butter and garlic fried mushrooms with a blue cheese sauce sounded really good. The shiitake mushroom and blue cheese crostini were amazing! They were full of flavour and the sauce was nice and creamy. Another great mushroom dish to add to my list.

Shiitake Mushroom and Blue Cheese Crostini

Shiitake Mushroom and Blue Cheese Crostini

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 2
ingredients
  • 2 tablespoons butter
  • 2 cloves garlic (chopped)
  • 2 cups shiitake mushrooms (cleaned and sliced)
  • salt and pepper to taste
  • 1/4 cup white wine
  • 2 tablespoons cream
  • 1/4 cup crumbled blue cheese
  • 1 handful parsley (chopped)
  • baguette (sliced and lightly toasted)
  • 2 tablespoons parmigiano reggiano (grated)
directions
  1. Melt the butter in a pan.
  2. Add the garlic and saute until fragrant, about 1 minute.
  3. Add the mushrooms, salt and pepper and saute until the mushrooms are golden brown, about 10 minutes.
  4. Add the wine and deglaze the pan.
  5. Add the cream and blue cheese and simmer until the cheese is melted and the sauce thickens.
  6. Remove from heat and stir in the parsley.
  7. Spoon the mushrooms onto the sliced baguette and top with some parmigiano reggiano.
  8. Broil in the oven until the parmigiano reggiano is golden brown.
Similar Recipes:
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Steak Tenderloin in a Mushroom and Blue Cheese Sauce
Peameal Bacon and Onion Chutney Crostini
Baked Brie Topped with Caramelized Mushrooms

Appetizer, Food, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. giz says

    January 25, 2008 at 12:51 am

    This looks so tasty – this could be the one more recipe I need to try that will make my hard drive explode 🙂

    Reply
  2. Mansi Desai says

    January 25, 2008 at 1:26 am

    glad to know you tried it out and like it Kevin!!

    This one’s our fav snack too!:)

    Reply
  3. Tara says

    January 25, 2008 at 2:04 am

    I’m drooling…

    Reply
  4. Brilynn says

    January 25, 2008 at 2:32 am

    It looks like you achieved the perfect amount of browning!
    I’m big on blue cheese lately, so this sounds great!

    Reply
  5. Ferdzy says

    January 25, 2008 at 3:00 am

    Ooo, two of my most favourite things – shiitakes and blue cheese. I bet it was FAB!

    Reply
  6. Elly says

    January 25, 2008 at 3:18 am

    oh my goodness! ::faints:: this looks divine.

    Reply
  7. Peter M says

    January 25, 2008 at 9:47 am

    Mushrooms can be be just as filling as meat,great “sangwich”!

    Reply
  8. Laurie Constantino says

    January 25, 2008 at 9:51 am

    Kevin, I didn’t think you could top your last mushroom dish, but you did it – the blue cheese really makes this.

    Reply
  9. Coffee & Vanilla says

    January 25, 2008 at 2:17 pm

    Wow!
    That is a nice recipe Kevin!
    You made me hungry 🙂
    Margot

    Reply
  10. aforkfulofspaghetti says

    January 25, 2008 at 2:47 pm

    Mmmmm… YUM-MEEEEEE!

    Reply
  11. JennDZ - The Leftover Queen says

    January 25, 2008 at 3:33 pm

    Oh my goodness Kevin! That looks so wonderful! Wow.

    Reply
  12. Gabi says

    January 25, 2008 at 4:42 pm

    I am drooling over those crostini!
    Looks so delectable!
    Cheers!
    xoxo

    Reply
  13. Deborah says

    January 25, 2008 at 5:26 pm

    Seriously – looking at things like this should not be allowed before lunch time!!

    Reply
  14. Pam says

    January 26, 2008 at 2:50 am

    Oh my gosh, Kevin!

    Reply
  15. Kate / Kajal says

    January 26, 2008 at 6:07 pm

    These look so divine. Absolutely love them.

    Reply
  16. Kate / Kajal says

    January 26, 2008 at 8:10 pm

    These look so divine. Absolutely love them.

    Reply
  17. maybahay says

    January 28, 2008 at 11:20 am

    yum. the flavours sound awesome, will definitely try these.

    Reply
  18. Lisa says

    January 31, 2008 at 1:26 am

    I’m so making this! A mushroom and cheese lovers dream this is.

    Reply
  19. fween says

    April 14, 2008 at 12:03 pm

    i used shiitake mushroom for eggrolls tonight. this is my site. please link to me 🙂 http://foodsushi.blogspot.com/
    thanks!

    Reply
  20. Orla says

    July 9, 2008 at 5:46 pm

    Nyommy – found this receipe and I made the blue cheese and mushroom sauce tonight to accompany a roast chicken. I didn’t have wine or cream so i chucked in some vodka and low-fat milk – still very tasty! 🙂 I’ll definitely make it again, very easy.

    Reply
  21. cass says

    December 30, 2012 at 8:49 pm

    Hi Kevin, I love your recipes 🙂
    Do you think I could make this mixture 1-2 nights before and just spoon on baguettes & broil the next day? Thanks!

    Reply
  22. Kevin says

    December 30, 2012 at 8:59 pm

    cass: That would work! Enjoy!

    Reply
  23. cass says

    December 7, 2013 at 11:14 pm

    Just following up – I've made these a few times now for parties and everyone loves them. I always make the mixture a night or 2 before and quickly put them all together as people are about to arrive. I usually have to double the recipe since they go so quickly!! Thanks for a great, easy recipe!

    Reply
  24. kevin says

    December 10, 2013 at 1:53 pm

    cass: Thanks for the follow up! I am glad that you enjoy these! They do go quickly! 🙂

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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