Wild Mushroom Crostini

Ektimo Vineyards

4950 Ross Road
Sebastopol, CA 95472

This rich and flavorful bite is the perfect complement to a myriad of wines. Chardonnay highlights the creaminess and brighter notes, whereas Pinot Noir plays with the wild forest notes of the mushrooms, but there are so many more possibilities to explore.

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups sliced button mushrooms
  • 1 1/2 cups sliced baby portobello mushrooms
  • 1 cup sliced shiitake mushrooms
  • 3/4 cup chopped sweet onions
  • 1 cup sour cream
  • 1/2 cup cream cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup sweet cream butter
  • 1/2 cup extra-virgin olive oil
  • 28 slices French baguette (1/4 to 1/2 inch thick)
  • 2 tablespoons chopped fresh flat-leaf parsley


In a large fry pan over medium-high heat, warm the 2 tablespoons olive oil. Add the mushrooms and onions and cook, stirring occasionally, until the mushrooms are softened and tender, 6 to 7 minutes. Stir in the sour cream, cream cheese, salt and pepper. Reduce the heat and simmer, stirring occasionally, for 10 to 15 minutes. The mushroom mixture can be reheated and served warm, or served at room temperature.

Preheat the oven to 350°F. 

In a small saucepan over medium heat, melt the butter and add the 1/2 cup olive oil. Arrange the baguette slices on a baking sheet and brush the slices on both sides with the butter mixture. Bake the crostini, turning them over halfway through, until golden brown, 15 to 20 minutes. Watch closely so they don't turn dark brown. 

To serve, spoon about 1 tablespoon of the mushroom mixture onto each crostini and sprinkle with the parsley.