We've got a familiar guest in our kitchen today! Renée of Sweetsugarbean is back with a beautiful recipe for a holiday appetizer.
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing now for almost three years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional chef as well as a food writer and blogger, I’m lucky to have turned my passion for all things food into a career I love. When not in the kitchen, I’m busy in my garden where I grow a lot of the food that is featured on my blog - except in winter of course, then I cocoon with good books, Downton Abbey, and eat too much chocolate.
I’m so excited that Mushrooms Canada asked me to write this guest post right before the holidays, because mushrooms always play a role in my appetizer menu planning. If I’m not stuffing them with asiago cheese and sausage, I’m sautéeing them with bacon for wonderful crostini. Mushrooms are super high in Vitamin D, another reason to eat plenty of them in winter!
For today’s appetizer, I used 3 different kinds of mushrooms - crimini, oyster and button - but if you have dried wild mushrooms on hand, those would work well too, just be sure to rehydrate them first. That’s what I love about mushrooms, they are so versatile and yet each variety brings different flavours and textures to the plate.
Mushrooms, bacon and thyme are one of my favourite flavour profiles and together they make a simple, easy to prepare appetizer. Sliced mushrooms, onions and garlic are sautéed in bacon fat, with a touch of brandy and cream. Crispy bacon bits and thyme are stirred in at the end, then spooned on to warm, toasted baguette that is lightly brushed with olive oil. Preparation only takes minutes, leaving you time to get ready before the party, where I’m sure these tasty nibbles will be a hit.
Wild Mushroom & Bacon Crostini
5 pieces of bacon
1 small onion, minced
3 cloves garlic, minced
4 cups assorted wild mushrooms, sliced
¼ cup brandy
1 tsp Dijon mustard
¼ cup whipping cream
2 tsp fresh thyme leaves or 1 tsp dried
salt and pepper to taste
1 baguette, 1 inch slice
extra virgin olive oil
pea shoots for garnish
In a frying pan over medium high heat, cook the bacon until crispy. Remove bacon from pan and add stir in the minced onions and garlic. Cook until golden brown, over medium heat, being careful not to burn. Add the sliced mushrooms, brandy and mustard to the onions and garlic and cook until almost all of the liquid has evaporated. Stir in the cream, bring to a boil. Reduce heat, simmer until thick. Chop the bacon and stir it in along with thyme leaves. Season with salt and pepper. Set aside to cool slightly. Brush sliced baguette with olive oil and toast in a preheated 375*F oven until just crispy, about 5 minutes. Spoon mushroom and bacon mixture on top of warm bread, garnish with pea shoots and serve. Makes 6 - 8 servings.
Just in time for holiday season! These beautiful little mushroom-y treats will be a hit with guests, or are perfect for a little self-indulgence. Renee has once again wowed us with another mouthwatering recipe!
Thanks so much Renee for being our guest! Don't forget to follow Renee on her blog Sweetsugarbean, on Twitter, Facebook and Pinterest.
If you like this recipe, you may also want to try:
Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce
Roasted Mushroom Tart with Herbed Goat Cheese and Onion Jam
Roasted Portabella Crostini