DigitalCookbook_StatehoodMedia_Nov2017
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SIDES //<br />
Homegrown Chef Carrie Minns // MAKES 12 PIECES // 30 minutes<br />
CRANBERRY CROSTINI<br />
WITH SAUTÉED MUSHROOMS AND SHALLOTS<br />
2 tablespoons olive oil<br />
1 tablespoon butter<br />
½ cup peeled and minced shallots<br />
5 cups sliced mushrooms (cremini,<br />
shiitake, button or your favorites)<br />
½ teaspoon salt<br />
Freshly ground black pepper<br />
to taste<br />
¼ cup dried cranberries<br />
(preferably unsweetened)<br />
1 tablespoon minced parsley<br />
Softened goat cheese, or brie<br />
1 baguette, sliced in thin rounds<br />
Olive oil<br />
Optional<br />
parsley leaves for garnish<br />
Preheat oven to 350 degrees. In a medium saucepan,<br />
melt and heat butter and olive oil. Add shallots<br />
and caramelize over low heat for 8 to 10 minutes.<br />
Take care not to burn. While shallots are cooking,<br />
brush bread slices with olive oil. Place on a cookie<br />
sheet and pop in preheated oven to toast for about<br />
10 minutes. Turn up the stovetop heat to medium.<br />
Add mushrooms, salt and pepper to the shallots.<br />
Sauté mushrooms until tender and lightly browned,<br />
about 5 minutes. Turn heat off. Stir in cranberries<br />
and parsley.<br />
Spread goat cheese or brie on each toasted bread<br />
slice. Top with a scoop of cranberry-mushroom<br />
mixture. Finish with a sprig of parsley for garnish.<br />
40<br />
RECIPES & COCKTAILS FROM THE PNW // STATEHOOD MEDIA
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