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Wild Mushroom Crostini

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These elegant wild mushroom crostini make an exceptional vegetarian starter or a sophisticated addition to a canapé party. The recipe combines meaty oyster, shiitake and chestnut mushrooms with the earthy fragrance of fresh thyme, creating a rich and savoury topping that perfectly complements the crisp, toasted country bread. It is a versatile dish that celebrates the deep, woodland flavours of seasonal fungi.

The secret to this recipe lies in the vibrant thyme vinaigrette and the final, luxurious drizzle of truffle oil, which elevates the humble mushroom to something truly special. You can easily prepare the mushroom mixture and the dressing a day in advance, making this an ideal choice for stress-free entertaining. Serve these warm as a light lunch alongside a crisp green salad or as a stylish appetiser for your next dinner party.

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Ingredients for Wild Mushroom Crostini

  • 45ml butter

  • 350g assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced

  • 1 1/2 teaspoons chopped fresh thyme

  • 1/4 cup red wine vinegar

  • 3 tablespoons fresh thyme leaves

  • 2 tablespoons mayonnaise

  • 1 small shallot, chopped

  • 120ml olive oil plus more for brushing

  • 8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread

  • Truffle oil

How to make Wild Mushroom Crostini

Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.

Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 120ml olive oil; blend until almost smooth. Season to taste with salt and pepper.

Preheat oven to 204°C. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

Mound 60ml mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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