Mushroom Crostini with Gournay Cheese and Butter-Fried Sage
If you’re like me and believe that “snacks are life”, then here’s a super tasty and incredibly easy recipe to offer the next time a gathering calls for an appetizer or you're just looking to elevate your homemade nosh game.
A handful of simple ingredients come together to create one of the most versatile pairings possible. Best of all, it works with just about any dry wine.
The umami flavors of the mushrooms and the salty herbal flavors of the cheese and sage piled atop flavorful, perfectly toasted French bread are all the most food-friendly flavors rolled into one bite!
It’s a fancy aesthetic on the plate that even the most inexperienced home chef can create without fail. It’s also vegetarian and can be modified to incorporate a vast array of ingredients, flavors, and textures.
For the bread, I prefer a fresh, doughy French baguette with a nice crust on the outside. I like to purchase the loaf pre-sliced to save time and to ensure each slice is the same thickness so they toast evenly. You can use any kind of bread or cracker you prefer with this recipe!
For the sage that tops the crostini, I’ve tried this recipe using both butter-fried sage and fresh sage. Both are absolutely delicious!
If you’d like to skip the butter, by all means, make that adjustment. You can also cook the mushrooms in olive oil instead of butter if you like. Personally, I love the flavor profile the butter adds to the dish but it’s up to you.
Cooking with Mushrooms
Mushrooms are one of my all-time favorite ingredients to use when pairing food and wine. Their earthy umami flavors are a great complement to wines ranging in style from bubbles all the way to the biggest red.
I recently discovered this Dried Gourmet Mushroom Mix from The Wild Mushroom Co at Costco. The blend includes Yellow Boletus, Portobello, Oyster, and Porcini varieties. At around $25 for 12 oz, it’s a great value for high-quality ‘shrooms.
All you need to do is boil some water and soak the mushrooms for about 20 minutes to reconstitute them. From there, you’ll drain the liquid and they are ready to use. I like to save the liquid to use in soups, chili, and other recipes where you’d use stock or broth to add flavor.
Gournay Cheese & Other Options
Gournay is a soft, spreadable cheese made from cow’s milk. It has a flavor and texture similar to cream cheese and is often blended with herbs, spices, and other ingredients. You’ll find Gournay cheese in your local grocery store under the brand name, Boursin. For this recipe, I used Boursin’s garlic and herb flavor.
If you like, you can substitute this for goat cheese, cream cheese, or any other spreadable cheese you enjoy. Just be sure to bring it to room temperature before assembling your crostini.
Mushroom Crostini with Gournay Cheese and Butter-Fried Sage
Adjust quantities as needed depending on how many people you’re serving
Ingredients
French bread, sliced
Mushrooms, chopped – choose your favorite varieties! * See note above if you’re using dried mushrooms
Gournay or another spreadable type of cheese
Butter
Water
Tamari or Soy Sauce
Fresh sage leaves, removed from the stalk and sliced into ribbons
Salt and pepper to taste
Preparation
Preheat your oven to 375°F – you can also use a toaster if only making this for 1-2 people
If using dried mushrooms:
Bring about 3 cups of water to a boil and pour over the dried mushrooms to rehydrate in a bowl, let sit for 20 minutes then drain and chop evenly
If using fresh mushrooms:
Wash the mushrooms well then drain and chop evenly
Season the mushrooms with freshly cracked black pepper and sautée in butter over medium heat adding water as needed to achieve the desired texture
When the mushrooms look about halfway done, drizzle a little tamari or soy sauce and continue cooking until golden brown, set aside but keep warm
In a clean pan, melt some more butter over medium heat and add the sage ribbons
Fry the sage until crispy being careful not to burn and set aside
Toast your crostini in the oven or toaster until lightly browned
Remove the crostini from the oven and spread a layer of herbed cheese on one side
Pile your cooked mushrooms on top of the cheese
Top with fried sage leaves and some more freshly cracked pepper and enjoy!
Did you try making this recipe? If so, I want to know how it turned out! Drop a comment below and let me know.
Cheers, Montana Rae
Explore my favorite wines to pair with this dish
When I come across a sparkling wine that has it all, I have to share it. Handley Estate Vineyard Brut Rosé 2016 is a fine blend of Pinot Noir and Chardonnay made in the champagne method. The grapes are certified organic and the winery was founded by a trailblazer of a lady, Milla Handley back in the 1980s. A stunning sparkling rosé, this bottle comes to Denver through the distribution portfolio of Master Sommelier, Doug Krenik.