Smoked mushroom crostini

Smoked mushroom crostini

Total: 1 hr 30 min. | Active: 1 hr
vegetarian, lactose-free
Nutritional value / piece: 119 kcal
, Fat: 4 g
, Carbohydrate: 16 g
, Protein: 4 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Smoke mix

75 g smoke chips
3 tbsp water
3 sprig rosemary
3 sprig sage

To grill the crostini

1 baguette, diagonally sliced
2 tbsp olive oil

To smoke the mushrooms

250 g mushrooms, quartered
200 g fresh morels, quartered
1 tbsp olive oil
¼ tsp sea salt

To serve

1 tsp white balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tbsp parsley, finely chopped
a little sea salt
a little pepper
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Utensils

For a grill or aluminium tray, Barbecue

How it's done

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Smoke mix

Place the sawdust, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.

To grill the crostini

Drizzle the slices of baguette with oil. Grill over/on a low heat (approx. 150 °C for approx. 2 mins. on each side.

To smoke the mushrooms

Place the mushrooms in a bowl, marinate with the oil and salt.

Place the sawdust directly on top of the embers. Transfer the mushrooms to the grill tray, cover and smoke over/on a low heat (approx. 150 °C for approx. 15 mins.

To serve

Spoon the mushrooms on top of the crostini. Top with the balsamic, oil, honey and parsley, season.

Good to know
Tip: Instead of fresh morels use porcini mushrooms.

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