Mushroom Crostini

May 16, 2018

Nuttelex and mushrooms are the perfect match. Make the most of the mushroom season with this simple combo using fried baguette slices topped with mushrooms, garlic and herbs.


Extra virgin olive oil

30 g plant based Nuttelex Buttery

300 g mixed mushrooms

2 shallots finely chopped

3 garlic cloves, 2 finely chopped, 1 halved

60 ml dry white wine

sliced sourdough baguette bread

2 tbsp chopped flat-leaf parsley


1Heat oil with half the Nuttelex Buttery in a large frypan over medium heat adding mushrooms for a few minutes until wilted. Remove and set aside. Reduce the heat adding remaining Nuttelex to the pan with the chopped garlic and shallots. Cook, stirring for 2-3 minutes until soft, then add wine and cook until excess liquid is evaporated. Return mushrooms to the pan.

2Heat a griddle pan and brush the baguette bread on each side with olive oil, then toast on the chargrill for 2 minutes each side or until lightly charred. Rub one side with the cut side of the remaining garlic clove.

3Stir the parsley into the mushroom mixture and season, then pile onto the grilled bread and serve immediately.