Bacon & Wild Mushroom Crostini

Bacon & Wild Mushroom Crostini

Bacon & Wild Mushroom Crostini 
Serves 4

Want to get your kids to eat mushrooms?   Or anyone for that matter?  This is the recipe to use!   The revolutionary cooking method uses WATER for the most crispy and caramelized of mushrooms.   If you thought garlic mushrooms involved frying garlic in butter and adding in mushrooms, think again.  This method reverses those flavours to get the most out of the mushrooms first, then shines them up at the end with butter, garlic, shallots & herbs.   And of course we prime the pan at the beginning with some bacon!  

This pan of bacon-y goodness can be served on crostini (which we lightly toast in bacon fat) or is perfect tossed with pasta and a bit of cream, or on top of a steak.  One of our kids just likes to eat a bowlful of this mixture.   

This is your opportunity to try different types of mushrooms, available at specialty stores or your local farmer's market.  Oyster mushrooms come in clumps that you simple tear into manageable sized pieces.  Shiitake mushrooms add a lot of texture with their natural density.  If you can get your hands on lions mane mushrooms, they are a real treat (and check out all the health benefits!)   And of course your portabella (do not skip the technique below!) and cremini are readily available and necessary to carry all the flavours.   

3 slices bacon
1 1/2 lbs mixed wild mushrooms
1 clove garlic
1 large shallot
1 sprig rosemary
3-4 sprigs thyme
2 tbsp. Butter
8-10 baguette slices
2 tbsp. Grated parmesan cheese

  1. Preheat a frying pan over medium heat.
  2. Chop bacon and add to pan to render.
  3. Once crisp, remove to a bowl.
  4. Slice bread and add to bacon fat in pan to toast, adding a little butter/oil if necessary. Remove and set on a platter.
  5. Slice mushrooms.
  6. Add a little oil to the pan, followed by mushrooms. Sizzle on high heat, then add a good splash of water, about 1/4 cup.   Cook undisturbed for about 5 minutes.  You will hear your pan change sound as the water evaporates.   Lower heat once this happens and cook a further 1-2 minutes to ensure all water is evaporated and mushrooms are getting crispy.   
  7. Slice garlic & shallot, chop rosemary & thyme.  
  8. When mushrooms are crisp, stir in butter, garlic, shallot, rosemary, thyme & bacon. Cook for about 2 minutes then top on bread.
  9. Garnish with parmesan cheese.

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