The crostini with mushrooms are a delicious and easy appetizer to make, to be proposed for an aperitif or as small appetizers of earth, perhaps to precede a good risotto.
Also excellent as snacks to accompany an important red wine in its tasting. To prepare some good crostini with mushrooms recipe is easy to follow even if slightly laborious, for the passage to the mixer.
Instructions
- Gently wash the mushrooms to remove all the soil (1), and then cut first and then sliced into small pieces (2). Finally chop them (3) and leave apart.
- So chop the onion very finely (4). So put 20 g of butter in a frying pan to melt it over medium heat (5). Once melted, sauté the onion (6) until it becomes transparent.
- Once made transparent to add to the onion the chopped mushrooms (7), salt (8) and pepper (9). So let go of the cooking, for about 15 minutes. Switch off when ready.
- Put a small saucepan of water to boil to cook the boiled egg. When boiled for 10 minutes (10), remove from water and cool, then remove it from the shell (11). While the egg cooks also break the shells of nuts to extract the nuts (12).
- Now take the egg, cut into quarters and place in a small bowl (13). Then also add the nuts (14) and finally the chopped mushrooms (15).
- Now add the brandy (16) and butter (17) and begin to blend everything with the mixer (18), having care to blend every single ingredient. Then take the pate mushrooms and place in refrigerator for about two hours so that the butter is condensed and compact everything and the pâté will become harder.
- Once condensed, take out the pâté from the fridge. Take the baguette (19) and cut into slices about 3 or 4 cm (20). Warm them in a toaster and then spread on the pâté (21). So put on each slice a leaf of parsley to decorate and serve on a large plate at the center of the table.
