Recipe by Damon Lee Fowler, featuring Dave’s House Salt Blend
Salt Table’s Dave’s House Salt, with its porcini mushroom, really boosts the flavor of cultivated mushrooms and is the perfect simple seasoning for this simple bruschetta topping. Another great combination would be either the Salt Table’s Wild Porcini or Black Truffle Salts paired with Old Man River Blend.
Serves 4 to 8
- ¾ pound brown (crimini) mushrooms
- 2 tablespoons unsalted butter
- About 6 tablespoons extra-virgin olive oil
- 1 large clove garlic, peeled but left whole
- Salt Table Dave’s House Salt
- 16 ½-inch thick slices baguette
- ½ lemon
- 1 tablespoon finely minced fresh parsley
How to make it:
- Wipe the mushrooms clean with a dry paper towel and thinly slice them. Melt the butter in 2 tablespoons oil over medium heat. Add the mushrooms and sauté until they’re beginning to color. Season well with Dave’s House Salt and toss well. If they’ve thrown off any liquid, continue cooking, stirring, until it’s evaporated. Turn off the heat. The mushrooms can be prepared several hours ahead. Let cool and cover until needed.
- Heat an iron griddle or large, heavy-bottomed skillet over medium heat. When it’s hot, adjust the heat to medium-low, brush one side of the bread with olive oil and put it in the pan, oiled side down. Toast until the bottoms are golden brown, about 2-3 minutes, brush the tops with oil, and turn them over. While the upper sides are still quite hot, rub lightly with the garlic clove. Meanwhile, reheat the mushrooms over medium low heat. Add a squeeze or so of lemon juice, to taste, stir, and turn off the heat. When the crostini are ready, top them with the mushrooms. Garnish with parsley and serve warm.