Any specialty mushroom will do, but we prefer Oyster Mushrooms for this side dish. This is really not the place to use white mushrooms – you want something with more flavour.
Perfect with Grilled Lamb Chops and Summer Salad topped with blueberries and Chèvre.
Mushroom Crostini
Mushrooms have approximately 4 CHO per 100 Grams, so they are very low in Carbs. The grilled baguette is the heavier Carb counter! This amount serves two of us but could serve 4 smaller portions.
In the truest sense crostini are small slices of toasted or grilled bread, and that would work for this recipe as well, except sometimes we like a heartier crostini to hold a mound of mushrooms!
Ingredients
Crostini
- 3 TBSP olive oil
- ¼ tsp. garlic minced
- *Baguette gluten and gluten free hotdog bun – CHO dependent on your product
Mushrooms
- 4 – 5 cups 200 gr Oyster Mushrooms, trimmed 8 CHO
- 1 TBSP olive oil 0 CHO
- 2 TBSP butter 0 CHO
- Salt and pepper to taste 0 CHO
- 2 TBSP white wine 1.5 CHO
- 1 TBSP fresh lemon juice 0 CHO
- 1 TBSP 4 gr fresh rosemary, finely chopped 0 CHO
- 1.5 TBSP 4 gr, chives, finely chopped 0 CHO
- 6 thyme small sprigs plus more for garnish 0 CHO
TOTAL CHO 9.5 CHO
- 2 SERVINGS = 4.5 CHO
Instructions
- Mix olive oil and minced garlic for the crostini and set aside.
- Pre heat grill to 450.
- Heat olive oil and butter in a skillet large enough to hold the mushrooms.
- Trim the roots of the mushrooms so that the stem mostly separate. Roughly chop some of the bigger pieces.
Once the oil and butter is foaming, place the mushrooms in the skillet, add a few grinds of salt and pepper.
After 2 minutes, add the wine and lemon juice.
Add the chopped rosemary and chives and stir to incorporate. Place 6 thyme sprigs on top of the mushrooms.
- Sauté on medium high, stirring as little and as gently as possible until mushrooms are tender, about 5 – 7 minutes.
- The mushrooms will take about 5 – 7 minutes to cook in total. Remove the cooked thyme sprigs and when plating, garnish with more fresh thyme.
- *See notes below for grilling the breads.
- *Gluten: Cut baguette abut 6 inches long and then in half horizontally. Set aside. Gluten bread can be basted with the garlic olive oil before hitting the grill as compared to GF which is basted after being grilled.
- *Gluten Free: I find GF hotdog buns hold up better for grilling than any French bread or baguette style bread you will find in the GF freezer section. But GF bread holds up differently than gluten, so grill the buns, (cut horizontally,) then hot from the grill, baste with garlic oil and serve immediately.
- Pile mushrooms on crostini and serve with grilled meat and a salad.
