Mushroom, goat taleggio and thyme potato crostoni. The recipe

Mushroom, goat taleggio and thyme potato crostoni. The recipe

Food · ·

Mushroom, goat taleggio and thyme potato crostoni are a tasty, flavourful recipe, perfect for a table of food-loving friends.

You can serve the mushroom crostoni as a starter or as a very tasty finger food. Served warm, with the creamy taleggio, they are perfect.

Preparation

Begin preparing the crostoni by cleaning the mushrooms. Cut off the base where the soil is and brush them gently, without washing them, then slice them not too thinly.
Il pane abbrustolito con il burro © Beatrice Spagoni
The bread toasted in butter © Beatrice Spagoni
 In a non-stick pan, melt half the butter, lay the bread slices in and let them toast on both sides for a few minutes. Once golden, remove them from the heat and set aside. In the same pan, melt the remaining butter, add the mushrooms and let them soften for a moment, then season with salt, sprinkle with a grind of pepper and continue cooking for a few more minutes.
La cottura dei funghi © Beatrice Spagoni
Cooking the mushrooms © Beatrice Spagoni
 When they are soft and lightly golden, scatter some thyme leaves over them and remove from the heat. Thoroughly wash the potato, scrubbing it with a brush, then slice it thinly without peeling it and rinse it under cold water (to remove excess starch). Heat the same pan you used for the mushrooms again, spread out the potato slices and cook them on both sides. Season lightly with salt, cover with the lid for a moment, then remove it and let them turn golden.
La composizione del crostone partendo dal Taleggio © Beatrice Spagoni
Assembling the crostone starting with the Taleggio © Beatrice Spagoni
 Begin assembling the crostone by placing a slice of taleggio on each piece of toasted bread, then add a few potato slices, some mushrooms, more fresh thyme and a drizzle of honey. Serve the mushroom crostoni immediately, while still warm.
I crostoni di funghi appena serviti © Beatrice Spagoni
The mushroom crostoni freshly served © Beatrice Spagoni

Tips and curiosities

For these crostoni you can also use a traditional taleggio. We chose the intense flavour of goat's milk taleggio, which as well as being more distinctive has a lower fat content.

Steps

  • Clean the mushrooms then slice them not too thinly.
  • In a non-stick pan, melt half the butter, lay the bread slices in and let them toast on both sides for a few moments.
  • In the same pan, melt the remaining butter, add the mushrooms and let them soften for a few minutes, season with salt, sprinkle with a grind of pepper and continue cooking for a few more minutes.
  • When they are soft and lightly golden, scatter some thyme leaves over them and remove from the heat.
  • Thoroughly wash the potato, slice it thinly without peeling it and rinse it under cold water.
  • Heat the same pan you used for the mushrooms again, spread out the potato slices and cook them on both sides.
  • Season lightly with salt, cover with the lid for a moment, then remove it and let them turn golden.
  • Begin assembling the crostone by placing a slice of taleggio on each piece of toasted bread.
  • Add a few potato slices, some mushrooms, more fresh thyme and a drizzle of honey.
  • Serve the mushroom crostoni immediately, while still warm.