Crostini with Wild Mushrooms, Pancetta and Thyme

Crostini with Wild Mushrooms, Pancetta and Thyme

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each crostini
  • 120 cal
  • 3g fat (1g sat)
  • 10mg chol
  • 400mg sodium
  • 17g carb
  • 1g fiber
  • 1g sugars
  • 7g protein

Ingredients

  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1/4 pound pancetta, diced into small pieces
  • 1 pound wild mushrooms (morels, boletus, chantrelles, whatever is available), cleaned and sliced
  • Splash of vermouth
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon minced flat-leaf parsley
  • Salt and pepper, to taste
  • Olive oil, for brushing on crostini
  • 1 baguette, sliced 1/2-inch thick

Directions

Heat a large sauté pan over medium heat. Add butter, shallots 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.