Posts Tagged ‘tapas’

Grilled Mushroom and Ham Crostini from Worth the Whisk

From Patti Londre, publisher of Worth The Whisk:

If ever in need of a mood lift, throw a dinner party that’s potluck.  Invite an interesting mix of people, hand out food assignments early (quite easy: appetizer, side dish, salad, vegetable, dessert) – the host does the main entrée. Surprise! wine always seems to show up with the delicious eats.

Recently invited to a gathering of fellow high school classmates of my husband Larry’s, I felt the urge to go MUSHROOM.  Larry attended an all-boy’s Catholic prep school, Loyola High, so “the guys” were going to be the main focus of the evening. And we all know, guys do like mushrooms. Grilled, stacked and stuffed, try these Grilled Mushroom and Ham Crostini appetizers.”


16 whole mushrooms, approx. 1 ½ inches in diameter

2/3 cup olive oil, divided

¼ teaspoon minced garlic

3 teaspoons stone ground mustard, divided

Sea salt and fresh cracked pepper to taste

¼ cup plus 1 tablespoon mayonnaise

1 large baguette of bread (you will use approx. ¾ of the loaf)

1 cup diced ham

Fresh chives for garnish

Remove stems from mushrooms and carefully peel the caps (or brush with dry mushroom brush).  Place cleaned mushrooms in a medium bowl.  In a small bowl, blend together 1/3 cup olive oil, 1 teaspoon mustard, garlic, and a little salt and pepper to taste.  Drizzle over mushrooms; gently mix around with a pastry brush to coat all inside and out. Set aside at room temperature for one hour.

In a small bowl, mix together ¼ cup mayonnaise and 1 teaspoon mustard. Refrigerate.

In another small bowl, mix diced ham with 1 tablespoon mayonnaise and 1 teaspoon mustard, refrigerate.

Cut 16 one-inch slices of bread, use remaining olive oil to brush both sides of each piece very lightly.  Heat grill to medium-hot; toast both sides of bread and remove to serving platter.

Grill the mushrooms starting with the smooth side down.  Turn over and cook the interior of the mushrooms.  You will see them darken in color and soften.  Once cooked through, place on a paper towel to drain until cooled to room temperature.

To assemble: spread about ½ teaspoon mayo-mustard mix onto the toasted bread. Top with mushroom interior side-up. Fill mushroom with diced ham mixture, top with a tiny dollop of the mayo-mustard mix and affix fresh chives.  Serve within an hour at room temperature, makes 16 appetizers.

Assembly Blueprint:

Mushroom Recipes of the Week

Photo Credit: Big Bold Beautiful Food

I feel like I beg for fantastic restaurant dishes on Twitter at least once a week.  And while I never expect glamour shots (ahem…see above), it is nice to see them.  I was particularly taken aback that this was an at-home re-creation of Barcelona‘s famous mushrooms.  Nice work, Ninette!

Photo Credit: Poor Girl Eats Well

Did anyone else ever get a thrill from adding great fixings to standard grilled cheese sandwiches?  You can put just about anything in between thick bread with some cheese and I will love it but mushroom and tomatoes have been my favorite combination since college. Apparently I share that choice with Poor Girl Eats Well because I saw this sandwich come through my reader and my stomach growled. Loudly.

Photo Credit: The Comfort is Always Here

My first thought when I saw this recipe was of Mushroom Taco Mac.  Much like teachers and students, we at the Mushroom Channel would never officially tell you that we have favorites among our official recipes. So I am not officially telling you now that the recipe is spoken of with deep sighs and goofy hunger-induced grins. The mushroom’s ability to soak up flavor works especially well with Mexican spices for me.  But this salad is its own good thing and I want to recognize The Comfort Food Is Always Here properly.  With only a few ingredients, my thought leans toward serving this over mixed greens with a little extra chipotle sauce.

Photo Credit: For the Love of Cooking

If you have ever aspired to be the kind of person who has an elegant snack or two at the ready when friends drop by, this is the recipe for you. The filo cups required for these are wonderfully easy and I’ve seen mushrooms work into them in some truly lovely ways (all simple as simple comes).  For the Love of Cooking has posted a version that involves filo cups, caramelized mushrooms and brie. All things that make for a happily stocked refrigerator.