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Crostini with Sautéed Mushrooms, Mint & Parmigiano

Scott Phillips

Yield: Yields 16 crostini.



  • 2 scallions, trimmed
  • 2 Tbs. extra-virgin olive oil
  • 12 oz. mix of fresh shiitake and oyster mushrooms, stemmed and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 tsp. fresh lemon juice; more to taste
  • 2 Tbs. chopped fresh mint
  • 1 recipe Crostini


  • Slice the scallions thinly, separating the green and white parts as you go. Heat the oil in a large skillet over high heat for 30 seconds. Add the whites of the scallions and sauté for 30 seconds. Add the mushrooms, season with salt and pepper, and sauté, stirring occasionally, until they soften completely and brown in places, about 4 minutes. Stir in 1 tsp. lemon juice, the mint, and the scallion greens. Taste and add salt, pepper, and lemon juice as needed.
  • To assemble, spoon the mushrooms onto the crostini, top with a Parmigiano curl, and serve.


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