Mushroom crostoni, goat taleggio and thyme potatoes.The recipe

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Crostoni with mushrooms, goat taleggio and potatoes with thyme are a delicious and very tasty recipe, suitable for a table with greedy friends.

You can serve the mushroom crostoni as an appetizer but also as a very tasty finger food.Served warm, with creamy taleggio, they are perfect.

Kitchen Italian
Portions 2
Total time 30 minutes

Ingredients  

  • 4 slices corn or wholemeal bread
  • 2-3 medium porcini mushrooms
  • 1 handful chanterelle mushrooms
  • 1 potato
  • 50 g taleggio
  • 2 nuts butter
  • fresh thyme
  • acacia honey
  • salt and pepper

Preparation

Start preparing the crostoni by peeling the mushrooms.Cut the base with the earth and brush them delicately, without washing them, then slice them not too thin.
Il pane abbrustolito con il burro © Beatrice Spagoni
Toasted bread with butter © Beatrice Spagoni
Melt half the butter in a non-stick pan, place the slices of bread and let them toast on both sides for a few minutes.When they are golden, remove them from the heat and keep them aside.In the same pan, melt the remaining butter, add the mushrooms and let them soften for a few moments, then add salt, sprinkle with freshly ground pepper and continue cooking for a few more minutes.
La cottura dei funghi © Beatrice Spagoni
Cooking mushrooms © Beatrice Spagoni
When they are soft and lightly golden sprinkle them with thyme leaves and remove them from the heat.Wash the potato thoroughly, scrubbing it with a brush, then slice it thinly without removing the peel and rinse it under cold water (to eliminate excess starch).Heat the pan where you cooked the mushrooms again, distribute the potato slices and cook them on both sides.Salt lightly, cover with the lid for a few moments then remove it and let them brown.
La composizione del crostone partendo dal Taleggio © Beatrice Spagoni
The composition of the crostone starting from Taleggio © Beatrice Spagoni
Start the composition of the crust placing a slice of taleggio on each slice of toasted bread, add a few slices of potato, a little mushrooms, more fresh thyme and a drizzle of honey.Serve the mushroom croutons immediately, while still warm.
I crostoni di funghi appena serviti © Beatrice Spagoni
Freshly served mushroom crostoni © Beatrice Spagoni

Curiosities and advice

For these crostoni you can also use a traditional taleggio cheese.We have chosen the intense flavor of goat taleggio which, in addition to being more particular, has a lower fat content.

Steps 

  • Clean the mushrooms then slice them not too thinly.
  • Melt half the butter in a non-stick pan, place the slices of bread 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, add salt, sprinkle with freshly ground pepper and continue cooking for a few more minutes.
  • When they are soft and slightly golden, sprinkle them with some thyme leaves and remove them from the heat.
  • Wash the potato carefully, slice it thinly without removing the peel and rinse it under cold water.
  • Heat the pan where you cooked the mushrooms again, distribute the potato slices and cook them on both sides.
  • Salt lightly, cover with the lid for a few moments then remove it and let them brown.
  • Start assembling the crouton by placing a slice of taleggio cheese on each slice of toasted bread.
  • Add a few slices of potato, some mushrooms, more fresh thyme and a drizzle of honey.
  • Serve the mushroom croutons immediately, while still warm.

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