My Mushroom Thyme Crostini Recipe – Just Like Grandma Used to Make

The warm, inviting scent of garlic and thyme always takes me back to Grandma kitchen. Sunlight streamed through the lace-curtained window, illuminating the dust motes dancing in the air as she bustled around her tiny stove. Every Sunday, without fail, she’d make her famous mushroom thyme crostini – crispy, golden slices of baguette piled high with savory, earthy mushrooms.

The aroma alone was enough to make my stomach rumble, a promise of the deliciousness to come. It wasn’t just the food, though. It was the feeling of family, of love, woven into every bite. This mushroom thyme crostini recipe is my attempt to capture that magic, to share a piece of my grandma’s heart with you.

Why You’ll Love This Recipe

• Bursting with Flavor: Earthy mushrooms, fragrant thyme, and a hint of tangy vinegar create a symphony of flavors that will tantalize your taste buds.
• Easy to Make: Even beginner cooks can whip up this impressive appetizer with minimal effort.
• Perfect for Sharing: Crostini are ideal for parties, potlucks, or a cozy night in with loved ones.
• Versatile and Customizable: Adapt the recipe to your liking with different mushrooms, herbs, or cheeses.
• Vegan-Friendly: This recipe can easily be made vegan without sacrificing flavor or texture.
• A Touch of Nostalgia: Recapture the warmth and comfort of home-cooked meals with this simple yet elegant dish.

What You’ll Need (Ingredients)

• ½ crusty baguette (Grandma Indiana always used a long, narrow one, about 14 slices)
• ¼ cup olive oil (or butter, if you’re not vegan, like Grandma sometimes did)
• 16 oz. cremini mushrooms, cleaned (Grandma would use whatever mushrooms she found at the market, sometimes a mix!)
• 1 bunch fresh thyme leaves (Grandma grew her own thyme in a little pot on the windowsill)
• 1 shallot, minced (or a small onion, if that’s what you have)
• ¼ cup sherry vinegar (Grandma’s secret ingredient for a touch of tang)
• 2 teaspoons flour (for thickening the delicious mushroom sauce)
• ¼ cup veggie stock, broth, or water (Grandma always used homemade stock)
• Salt & pepper to taste (Grandma always said, “Season with love!”)

Let’s Make It Together

Step 1: Prepare the Crostini

Slice the baguette into ¼-inch thick rounds. Brush each slice with olive oil and season with salt and pepper.

Step 2: Grill or Bake the Crostini

Grandma Indiana preferred grilling her crostini over high heat for those beautiful grill marks, but you can also bake them at 450°F for about 7 minutes until golden brown and crispy.

Step 3: Slice the Mushrooms

Slice the mushrooms no thicker than ¼-inch. Grandma always said thin slices cook more evenly.

Step 4: Sauté the Mushrooms

Heat the olive oil (or butter) in a large skillet. Add the mushrooms, shallot, and thyme. Sauté for about 2 minutes, stirring occasionally, until the mushrooms begin to soften.

Step 5: Deglaze the Pan

Pour in the sherry vinegar and let it simmer for 30 seconds, scraping up any browned bits from the bottom of the pan. This adds so much flavor!

Step 6: Thicken the Sauce

Stir in the flour and cook for 30 seconds. Then, add the veggie stock (or water) and stir until the sauce thickens. This creates a lovely pan sauce for the crostini.

Step 7: Season the Mushrooms

Season the mushroom mixture with salt and pepper to your liking. Remember Grandma’s advice: “Mushrooms need seasoning!”

Step 8: Remove the Thyme Sprigs

If you added whole thyme sprigs, remove them before assembling the crostini.

Step 9: Assemble the Crostini

Spoon a generous amount of the mushroom mixture onto each crostini.

Step 10: Garnish and Serve

Garnish with fresh thyme leaves and a drizzle of olive oil. Serve immediately while warm.

Indiana’s Kitchen Wisdom

• Always taste as you go and adjust seasonings as needed.
• Don’t be afraid to experiment with different types of mushrooms.
• Fresh herbs make all the difference.
• A good crusty baguette is key to a perfect crostini.
• Don’t overcrowd the pan when sautéing the mushrooms.
• A touch of acidity brightens the flavors.
• Food made with love always tastes better.

Sweet Little Twists You Can Try

• Garlic Lover’s Delight: Add minced garlic to the mushrooms while sautéing.
• Cheesy Goodness: Sprinkle grated Parmesan cheese (or vegan Parmesan) over the crostini before serving.
• Herby Infusion: Use rosemary or oregano instead of thyme.
• Spicy Kick: Add a pinch of red pepper flakes to the mushroom mixture.
• Balsamic Glaze: Drizzle balsamic glaze over the finished crostini for added sweetness and tang.

How I Like to Serve It

• As an appetizer before a dinner party.
• Alongside a bowl of soup or salad for a light lunch.
• Paired with a glass of wine for a relaxing evening snack.
• Arranged on a platter for a festive gathering.
• Served with a side of marinara sauce for dipping.

Pull Up a Chair & Share

I’d love to hear how you make this recipe your own! Share your version, family stories, or any special touches you add in the comments below.

Final Thoughts

Grandma Indiana’s mushroom thyme crostini is more than just a recipe; it’s a taste of home, a reminder of simpler times. I hope it brings you as much joy as it brings me. Don’t be afraid to give it a try – you might just create some new memories of your own.

FAQs About Mushroom Thyme Crostini

Q: Can I make the crostini ahead of time?
A: Yes, you can prepare the crostini and mushroom topping separately and assemble them just before serving. You can keep the crostini warm in a 200°F oven.

Q: How do I store leftover crostini?
A: Store leftover crostini and mushroom topping separately in airtight containers in the refrigerator for up to 3 days.

Q: Can I use dried thyme instead of fresh?
A: Yes, but use about 1/3 the amount of dried thyme as fresh.

Q: What other types of mushrooms can I use?
A: Shiitake, oyster, or portobello mushrooms would all be delicious.

Q: Can I make this recipe gluten-free?
A: Yes, use gluten-free bread or baguette slices.

Q: What can I substitute for sherry vinegar?
A: White wine vinegar, red wine vinegar, or balsamic vinegar can be used as substitutes.

Q: Can I use a different type of oil?
A: Yes, avocado oil or grapeseed oil would work well.

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