Wilmington Magazine Jan-Feb 2023

Wild Mushroom Crostini with Steak & Taleggio
Yield: 24 crostini
1 baguette (18 inches long), cut crosswise into 24 equal slices
3 tablespoons olive oil
1 3/4 teaspoons coarse salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon neutral oil (such as vegetable or canola)
1 1/2 pounds steak about 2 inches thick (such as ribeye or sirloin)
1 tablespoon chopped fresh rosemary
2 tablespoons unsalted butter
2 cups sliced wild mushrooms (such as shiitakes or oyster mushrooms)
1 small shallot, minced
1/4 cup dry white wine or beef stock
8 ounces Taleggio cheese, softened
Finely chopped fresh parsley, for garnish
1. Preheat the oven to 400°F.
2. Spread out the baguette slices on a baking sheet. Drizzle all over with the
olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to
coat. Bake until lightly golden brown, flipping once halfway through, about
8-10 minutes.
3. Heat the neutral oil in a large cast-iron skillet over medium to medium-
high heat. Pat the steaks dry with paper towels
and then season with the rosemary, 1 teaspoon
salt and remaining pepper. Sear on the first
side, without touching them, until they have a
deep golden brown crust, about 6-8 minutes. Flip
and cook until they’re done to your liking (about
6 minutes on the second side for medium rare).
Allow the steaks to rest for several minutes and
then thinly slice against the grain.
4. Reduce the skillet’s heat to medium-low and add
the butter. Add the mushrooms and shallots.
Season with the remaining salt and sauté for 3
minutes. Deglaze the pan with the wine or stock
and then simmer until the liquid has evaporated.
5. To assemble the crostini, evenly spread each
toasted baguette slice with a small amount of
Taleggio and arrange on a platter. Distribute
the mushrooms over the cheese, top with slices
of steak and garnish the platter with the
chopped parsley.
82 | WilmingtonNCmagazine.com