For today’s $10 post, I will be continuing the party-themed appetizers (more this week + cake!) You may have already noticed these mushroom crostini in pictures from my earlier party posts and wondered what they were. Well, to answer your questions, these make a great winter appetizer and with a simple green salad also make a cheap dinner. Even though NYC’s temperatures may reach 70(!) degrees this week, the produce selection is still decidedly wintery, so these are a good option until more exciting tomatoes and zucchini are available.
Mushroom Crostini (adapted from Smitten Kitchen)
1/2 lb mushrooms (I used baby bellas)
2 tablespoons butter
2 shallots, minced
2 tablespoons dry white wine
1/4 cup heavy cream
Salt and pepper
1/2 baguette, cut into very thin slices
3 tablespoons butter, melted
Clean mushrooms well and chop into very small pieces.
Melt butter in a large skillet over medium heat. Add shallots and sauté until very soft, about 5 minutes. Add mushrooms and cook until beginning to brown, about 5 minutes. Add wine and reduce for 5 minutes more. Stir in cream and cook until most of the liquid has reduced 5-6 minutes. Season with salt and pepper and set aside.