The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent. Melt butter in large ...

And, depending on the toppings and how thickly you slice the bread, crostini can be light and delicate, or strong and hearty, like today's Wild Mushroom Crostini. This recipe is a go-to for me ...

a friendly competition among local chefs to see who can best master the bounty of wild mushrooms. Some of the standouts this year were a crostini made with candy cap mushrooms and beef short rib ...

The foresty fungi are stars at the farmers’ market, and wild mushrooms a ... It’s delicious spread on crostini, but is also good on sandwiches. Recipe: Mushroom Pate. You gotta love how ...

Bernie Carr, a spokesman for the Central New York Mycological Society, sent in the following three wild mushroom recipes: Meadow Piroshki, Chanterelle and Roasted Garlic Quiche and Mushroom Pate.

Cut each into four squares and set aside. The crostini can be made a couple of days in advance and stored in an airtight container. Clean the mushrooms, discard the stalks and slice. Heat a frying ...

For these crostini, he tops creamy ricotta with a mix of garlicky mushrooms and a handful of herbs. Slideshow: Bruschetta and Crostini Recipes ...

Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently ...

Chop the mushrooms roughly. Heat 6 Tbsp oil in a frying pan. Fry the crushed garlic and chilli for 2 minutes. Add the mushrooms and fry for a few minutes so they still retain their texture.

These crostini would make a delicious vegetarian start to a dinner party - try to use a mixture of wild and cultivated mushrooms if you can. Heat six tablespoons of the olive oil in a frying pan ...