Magic Mushroom Crostini

If you are looking for an Italian restaurant that is consistently good, you must try Ferro in Toronto.  I have eaten there dozens of times and have tried most of their menu items.  I have no complaints about anything I have tried there, however I do have praise for one of their dishes and order it each and every time I visit.  This Magic mushroom appetizer has the perfect umami flavour rich with earthy shiitake and Portobello mushrooms, simmered in a garlic-cream reduction.  The mushrooms are served atop a crispy crostini which altogether makes a magical creation.  The app comes with four pieces, two with Portobello topping and two with Shiitake,  I will fight any person wanting the portobello ones because they are to die for!  

I have tried to make this many times and have a few versions of my own but the simplest, quickest version is my go to.  I make garlic crostini then top these with a creamy mushroom topping.  This is a must try recipe but beware, breath mints should be added to your shopping list!

For the Crostini

1/2 baguette, diagonally sliced into 1/2" slices

1 large clove or 2 small cloves garlic, minced

olive oil

kosher salt

In a skillet, pour enough olive oil to generously coat the bottom of the pan.  Add garlic and heat on low until garlic becomes fragrant.  Increase the heat to medium, add crostini in a single layer and toast until golden on one side.  Turn bread over and toast on other side. Remove from pan to a serving platter and top with mushrooms. Note: If needed, add more oil before turning bread over so each piece is cooking evenly in oil.

For the mushrooms

2 cups baby portobello or regular portobello mushrooms, stemmed and sliced 1/8" thick

4 Tbsp butter, divided

1/4 cup heavy cream

2 Tbsp freshly grated Parmesan cheese 

Kosher salt

Fresh ground pepper

For Garnish

Fresh grated Parmesan cheese,

Chopped parsley

In a sauté pan, melt 3 Tbsp butter over medium heat.  Once butter has finished foaming, add mushrooms and cook until they turn golden brown, stirring often so they do not burn.

Add cream and remaining butter.  Stir, lower to simmer and reduce until thickened.  Add parmesan cheese, kosher salt and fresh pepper to taste.  Cook 1 minute more.  

Divide mixture over crostini, sprinkle with Parmesan cheese and parsley and serve immediately.