The baked crostoni with mushrooms and mozzarella can be prepared for a quick lunch, a party, a dinner with friends, a Saturday night dinner, a trip, or to deliciously and tastefully use up some cheese or stale bread. Making the bread crostoni is very easy and they can be customized with gluten-free and lactose-free ingredients. We can use and add what we like and what we may already have at home. I used champignon mushrooms and mozzarella from the previous day, so rather dry. By reducing the size of the bread slices, we can create exquisite finger food snacks for an aperitif or as an appetizer.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 8 slices stale bread (also gluten-free)
- 1.1 lbs champignon mushrooms
- 8.8 oz mozzarella from the previous day (also lactose-free)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste chopped parsley
- 1 tbsp dry white wine
Preparation
Dice the mozzarella slices (or other melting cheese) and let any excess whey drain.
Clean the mushrooms, remove the dirty end of the stems, and slice them into thin strips.
Place them in a non-stick pan with a lid over medium heat, without oil or salt, letting them lose some of their water (each time the mushrooms release their water, discard it and repeat this process 3 times).
Once done, temporarily move the mushrooms to a plate; in the same pan, add crushed garlic and enough oil.
As soon as the garlic starts to sizzle, add the mushrooms and let them sizzle for a minute over high heat, stirring often. Add the wine and let the alcohol evaporate.
When the alcohol has evaporated, salt the mushrooms, cover, lower the heat to a minimum, and let them cook for at least 5 minutes, ensuring they don’t burn, stirring frequently (if necessary, you can add one or two tablespoons of water).
Turn on the oven grill.
Cut the bread into not too thick slices and place them on a baking sheet with parchment paper. Cover the slices of bread with the mushrooms, mozzarella, and mushroom seasoning.
Bake for about 5 minutes to allow the cheese to melt. Take out the crostoni, and before serving them hot, finish the dish with more diced mozzarella and freshly chopped parsley.
