This crostini with sauteed mushrooms, mascarpone cheese and truffle salt just might be my favorite way to eat mushrooms. Jump to the Sauteed Mushrooms and Truffle Salt Crostini Recipe or read on to see our tips for how to cook mushrooms perfectly, every time.
YOU MAY ALSO LIKE: This roasted portobello mushroom recipe with eggs is perfect for breakfast, brunch, or dinner. Jump to the full Portobello Mushroom and Eggs Recipe.
Our No-Fail Method for How to Cook Mushrooms in a Skillet
Our method works with all kinds of mushrooms — in our photo below, we’ve added baby bella (or cremini) and shiitake mushrooms. Slice them — or tear them if they are small and tender.
Grab a wide skillet add olive oil and heat over medium heat. When hot, scatter the mushrooms in one layer across the pan. If there are so many mushrooms that they start crowding each other, stop adding mushrooms and instead cook them in two pans or in two batches.
We want the mushrooms to brown — crowding them will prevent that. Stirring them too often will, too. So once the mushrooms are in the pan, leave them until you start to notice the first side is browned. When most of the mushrooms have browned on one side, flip them so the second side browns as well.
When both sides have some color, season with salt and stir in a little butter, fresh thyme, garlic and lemon zest. After a minute or two they are done and unbelievably tasty.
For the crostini, smear some mascarpone cheese onto sliced and toasted bread then top with some of the sautéed mushrooms, chives and a light sprinkle of truffle salt. Truffle salt is something we use in our kitchen quite a bit — truffle salt popcorn anyone? You can find it in local spice shops or online — here’s the one we go back to most often.
We shared this recipe in the maché magazine’s Holiday issue, in fact there are a few more recipes using these same mushrooms.
Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Sauteed Mushrooms and Truffle Salt Crostini
When sauteing the mushrooms, make sure they are in one layer in the pan and not crowded — this way they will brown instead of steam. Before serving, sprinkle some truffle salt or porcini salt on top. This truffle salt (Casina Rossa Truffle and Salt by Nicola de Laurentiis) is the one we go back to most often.
You Will Need
8 ounces mixed mushrooms such as cremini, shitake or Portobello
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1 tablespoon butter
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 garlic clove, minced
1 tablespoon fresh grated lemon zest
Juice of half a lemon
1 baguette, cut into 3/4-inch slices and toasted
8 ounces mascarpone cheese or cream cheese
Truffle salt, optional
Chopped fresh chives, optional
- Cook Mushrooms
- Make Crostini
Using a damp paper towel or clean sponge, brush the caps of each mushroom then remove and discard any hard stems. Slice small mushrooms into 1/4-inch slices and cut the large ones (such as a Portobello mushrooms) into a large dice.
Heat the olive oil in a large, wide skillet over medium heat. Add mushrooms and cook, without moving them until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
Season with the salt then stir in butter, thyme and garlic. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.
Generously spread mascarpone cheese onto toasted bread slices and top with mushrooms. Lightly season tops of the crostini with truffle salt and finish with chives.
Adam and Joanne's Tips
- To toast the baguette, heat your oven to 350 degrees F. Arrange bread slices into one layer on a baking sheet. Brush or drizzle with a small amount of olive oil then bake in the oven until lightly toasted, about 5 minutes.