Mushroom Crostini with Garlic & Thyme
Why it works: Syrah loves earthy, savoury flavours — mushrooms, thyme, garlic, and toasted bread all amplify the wine’s peppery character and dark-fruited depth. These crostini are simple, aromatic, and ready in minutes, making them ideal for a Friday “snack-style” reveal.
Ingredients
- 1 baguette sliced into ½-inch rounds
- 2 tbsp olive oil plus more for brushing
- 1 lb 450 g mixed mushrooms (cremini, shiitake, oyster work well), sliced
- 2 cloves garlic minced
- 1-2 tsp fresh thyme leaves
- 1 tbsp butter optional but recommended
- Salt & freshly ground black pepper
Optional garnishes:
- Shaved Parmesan
- A drizzle of truffle oil
- Chopped parsley
Instructions
Toast the crostini
- Brush baguette slices lightly with olive oil and toast under the broiler or in a 400°F (200°C) oven for 6–8 minutes, until golden and crisp.
Sauté the mushrooms
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 2–3 minutes to encourage browning.
- Stir, then add garlic, thyme, and butter.
- Cook until the mushrooms are deeply golden and any moisture has evaporated, about 5–7 minutes.
Season
- Add salt and pepper to taste. If using Parmesan or truffle oil, add just before serving.
Assemble
- Spoon the mushrooms generously onto each crostini.
- Finish with a sprinkle of fresh thyme or parsley.