Smoked mushroom crostini

Total time: 1hr 30m
Preparation Time: 60m

For 16 piece

Nutritional Information

Contains 119 Kcal, 4g Protein, 16g Carbohydrates, 4g Fat


  • Smoke mix
  • 3 tbsp water
  • 3 sprigs sage
  • 3 sprigs rosemary
  • 75 g smoke chips
  • To grill the crostini
  • 1 baguettes, cut diagonally into 16 slices
  • 2 tbsp olive oil
  • To smoke the mushrooms
  • 250 g mushrooms, quartered
  • 1 tbsp olive oil
  • 200 g fresh morels, quartered
  • 0.25 tsp sea salt
  • To serve
  • 1 tsp white balsamic vinegar
  • 2 tbsp olive oil
  • a little pepper
  • a little sea salt
  • 1 tbsp honey
  • 1 tbsp parsley, finely chopped
  • Utensils
  • One grill or aluminium tray

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  • Smoke mix

    Place the sawdust, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.
  • To grill the crostini

    Drizzle the slices of baguette with oil. Grill over/on a low heat (approx. 150°C) for approx. 2 mins. on each side.
  • To smoke the mushrooms

    Place the mushrooms in a bowl, marinate with the oil and salt. Place the sawdust directly on top of the embers. Transfer the mushrooms to the grill tray, cover and smoke over/on a low heat (approx. 150°C) for approx. 15 mins.
  • To serve

    Spoon the mushrooms on top of the crostini. Top with the balsamic, oil, honey and parsley, season.
  • Tip:

    Instead of fresh morels use porcini mushrooms.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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