Sautéed Pine Mushroom Crostini
Shallots, white truffle oil, Knorr vegetarian seasoning powder, white wine and exquisitely sautéed pine mushrooms on lightly toasted ciabatta bread create this beautiful and delicious crostini.
Ingredients
Crostini
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Ciabatta Bread, cut into 1cm thick 500 g
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Garlic, chopped 5 g
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Extra Virgin Olive Oil 40 g
Sautéed Mushrooms
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Butter 30 g
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Shallots, chopped 30 g
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Pine Mushroom, stripped 400 g
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Black Fungus Mushroom, soaked, sliced and blanched 100 g
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White Wine 200 ml
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Cream 300 g
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Pepper 4 g
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White Truffle Oil 10 g
Before Serving
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Mustard Cress, cut and wash 5 g
Preparation
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Crostini
- Preheat oven to 120°C.
- In a mixing bowl, mix well garlic and olive oil
- Brush a layer of garlic oil onto the Ciabatta bread.
- Toast the bread for 5 minutes till crusty.
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Sautéed Mushrooms
- In a pan, melt butter then add shallots to caramelize shallots.
- Add in mushrooms and sauté till brown.
- Deglaze with white wine and let sauce reduce half.
- Add cream and bring to boil. Let it simmer for 3mins.
- Add seasoning and fold in truffle oil.
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Before Serving
- Place the sautéed mushroom onto crostini toast and garnish with mustard cress.
- Ready to serve.
