I love mushrooms. And mozzarella. And spinach. And Oprah. Oprah’s Crostini with Wild Mushrooms and Mozzarella is adapted from a recipe in the “Oprah Magazine Cookbook”. I added a little fresh spinach, because I thought it was a little bland looking. Make sure to use fresh mozzarella, or it won’t ooze over the sides of the bread like mine- instead it will sit on top of the bread, looking like a piece of white rubber with mushrooms on top.
Oprah's Crostini with Wild Mushrooms and Mozzarella
- 2 Tablespoons extra-virgin olive oil
- 2 garlic cloves chopped
- 1 pound button or wild mushrooms such as porcini, cremini, shiitakewith stems removed, chopped
- ¼ cooking sherry (Oprah used White wine)
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- handful of fresh spinach
- 24 small 1/2-inch-thick slices country-style bread (preferably ciabatta), toasted
- 1 pound fresh mozzarella cut into 24 slices
- 2 Tablespoons chopped fresh parsley
Preheat oven to 375 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add chopped mushrooms and saute 3 to 4 minutes. Pour in cooking sherry; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes. Add salt and pepper. Add a generous handful of fresh spinach. Cook just until spinach wilts.
Arrange bread on a large baking sheet. Top each piece with a slice of mozzarella. Bake 5-7 minutes, until cheese is melted.Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.
-I used button mushrooms, because the grocery store (which will remain unnamed) only had slimy, old looking Shiitakes.-I thought about using a baguette, because I like baguettes and they are so easy to use, but was glad in the end I used Ciabatta. This recipe is best with a softer bread as the base for the cheese and mushrooms.