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Along side my toast white crostini, I am going to make roasted mushroom crostini. And this is really simple as be, when you get your mushrooms because I am using portabellas today. They look dirty, do not rinse them on the water or else it will absorb all the water and get like really saggy. And then it actually won’t roast up for you. And you also want to take out the stems, because they are really woody, and you really do not want to work with them. So, today I am actually--
Now, I am going to pre-chop them. I am just going to throw the mushroom cuts onto my baking sheet and then dissolve a little bit of olive oil on top. And then black pepper. I am also throwing in baby pepper bell mushrooms. They were just on sale at the store today. You could use whatever mushrooms you have, and that is what great about this dish. You just kind of roast all the mushrooms together, chop them up and then they go right on top of the toasted bread. I am also going to spray them with a little cooking spray, which will help them roast up without adding extra oil. Heat them over for 450 degree Celsius for about 20-25 minutes, and then we are going to chop them up after they were roasted to put on the bread.
So these have been roasting for about 15 minutes, and it is going to toast them a little bit. So you can see the mushrooms are really soft. They are starting to give off a little juice that is kind of making their own little mushrooms sauce, without us adding any oil or anything like that, they just kind of do it on their own, which is great. So, let us pop them back in for few more minutes.
So, the mushrooms have been roasted, I am going to chop them up to put on our bread. But, I am also going to chop up some fresh sage, because mushrooms have kind of like an earthy taste to them, sage really mirrors that flavor. Look and see how beautiful they are, beautifully roast and tender. It is just in the oven, we did not need to sauté them, no bother, and no excess oil, nothing, just kind of pure mushrooms.
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