Crostini with Wild Mushrooms and Taleggio

Wild mushrooms are the top of the foraging pyramid. Chanterelle, lobster, hedgehog or black trumpet are excellent options for this crostini recipe.

  • By Murray Bancroft
  • March 1, 2013
Image Author: Clinton Hussey


    1 cup wild mushrooms, brushed and cut if large

    2 tbsp butter

    3 sprigs fresh thyme

    3 sprigs Italian parsley

    ¼ cup taleggio cheese, thinly sliced

    ½ loaf rustic bread

    ⅛ cup extra virgin olive oil

    1 clove garlic, peeled and cut in half

    Salt and pepper to taste


    Melt butter over medium heat and sauté mushrooms for 3–4 minutes. Remove leaves from thyme and parsley sprigs, chop and add to mushrooms. Season with salt and pepper, toss and remove from heat.

    Slice bread and brush each slice with olive oil and grill or toast to golden brown. Rub each slice with cut side of garlic clove then top toast first with mushroom mixture and then with a slice of taleggio.

    Let heat from mushrooms and toast slightly melt the taleggio.

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