Twice-Sautéed Champignons in White Wine Crostinis

This is one of the simplest and most delicious appetizers you’ll make this spring

If you love recipes that can be easily adjusted and customized, then this appetizer is for you.

This recipe can be customized to suit the season, utilizing fresh ingredients, oils, cheese, spreads and different types of mushrooms. You choose which cheese or combination of cheeses you would like to use, or whether or not you’d like to add a spread instead of cheese.

Note: If you choose to go with a spread rather than cheese, toast the bread before adding the spread, then top with your delicious mushrooms and herbs.

The champignon or “white button” mushroom is the most popular cultivated mushroom. With their mild taste and firm texture, champignon mushrooms are a favorite for gravies, sauces, cream soups, stir-fry recipes, pasta or rice dishes and casseroles.

Additional vegetables like spinach, peppers or small tomatoes and a combination of herbs fresh from the garden would make delicious companions for your mushrooms.

Local farms and farmers markets are preparing to open and along with their goods, they may have starters for sale if you ask.

To wash or not to wash.

You can either wipe the dirt off, or go ahead and give them a full rinse, since we are going to sauté them twice to remove liquid and get that deep golden-brown color.

This recipe calls for 2 pounds of mushrooms.
1 pound of mushrooms is about 5 to 6 cups sliced, or 2 cups cooked.

If you feel you won’t use the full amount in the recipe, half the recipe or store what mushrooms you don’t use in an airtight container in the refrigerator. They are great over pasta, with meat or even as a side dish.

One more note: I like my mushrooms to have a bit more “juice” than my family does – if you find it needs a splash more wine or a bit more butter, go for it.

Twice-Sauteed Champignons in White Wine Crostinis


  • 2 pounds mushrooms
  • 2 tablespoons butter
  • 1 tablespoon oil (we use olive oil)
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons white wine
  • chopped herbs, parsley, green onions, chives, etc. – whatever you choose
  • Salt and pepper to taste
  • Bread – Ciabatta, already cut toasties from the market, baguette, crostinis, whatever you choose.
    We suggest Essential Baking Company Take and Bake Rosemary or Sourdough Loaf (they will change your life)
  • Mozzarella Cheese, 8 – 12 ounces


  1. Prep your mushroom. Cut in half, leaving fairly large as they shrink while cooking, try and keep them basically all the same size so they cook uniformly.
  2. Line a baking sheet or pan with foil. Do not use parchment paper while broiling, as it can ignite under the broiler.
  3. Slice your bread and lay slices out in a single layer on a baking sheet.
  4. Heat your pan over med-high and arrange your mushrooms in a single layer in your pan. Stir occasionally, allowing the mushrooms to release their liquid, about 3 to 4 minutes.
  5. Drain liquid (or simply cook until it evaporates) and add oil, butter, garlic and wine. Continue cooking until the mushrooms are a deep golden brown, and most of the liquid is absorbed, about another 3 to 4 minutes. Salt and pepper to taste – give it all a final stir and remove from heat.
  6. While your mushrooms are finishing their second sauté, sprinkle mozzarella cheese on your sliced bread pieces and place the pan under the broiler to melt the cheese and lightly brown the toast.
  7. Remove toast from oven, spoon mushrooms over toast and sprinkle with fresh herbs.

Note: If you like your bread fairly crispy, place it under the broiler first until lightly toasted before sprinkling your bread slices with the cheese, toast your bread well, and remove them from oven.

Add cheese to your toasted toasties, place them under the broiler and cook until cheese is melted or just beginning to brown. Keep your eyes on the oven. It can all go from perfect to burnt quickly.

The mushrooms are also delicious over pasta, meats and even as a simple side dish.

Perfect Pairing: Sauvignon Blanc
Lieu Dit Sauvignon Blanc 2017
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