A creamy and flavorful mushroom pate to serve on top of crunchy small slices of bread. This is the perfect Crostini, the one my friends always ask for when we have potlucks or dinner parties. They're so easy to make but they'll surely impress your friends and family! Whatever is the occasion, these Crostini are the perfect appetizer or aperitivo.
A few years ago, with two of my friends, we organized a small Aperitivo party after work. Drinking Prosecco, and watching other the sunset while chatting. For the food, we decided to make a pasta salad, have some chips and I decided to make this mushroom Crostini and a classic tomato Bruschetta.
My friends never tried this mushroom patè crostini and were a bit skeptical. But I made it so many times before that I was sure they would have loved it. And so it was. From that moment on, every time we had a dinner party or Aperitivo, they asked me to make this Mushroom Crostini again.
What's the difference between Crostini and Bruschetta?
I know that it's more common to use the name Bruschetta to call any slice of bread with toppings, but in Italy, there is a big difference between Bruschetta and Crostini.
- Bruschetta: It's called Bruschetta when the slice of bread (usually sourdough) is quite thick and large. The bread is usually toasted and then topped with tomatoes, mushrooms, vegetables, or anything else. The toppings are usually chunky and abundant.
- Crostini: It's called Crostini when the slice of bread is quite small (usually from a Baguette). The bread is then usually topped with creams, patès, cheese, spreads, and so on. The toppings are usually finely cut or creamy and spreadable, as large toppings would easily fall over. A crostini is usually eaten in 2-3 bites as it's very small. These are very often served at any party and buffet dinners in Italy.
How to Make Mushroom Pate
The idea for this mushroom pâté actually started when I made my Mushroom and Cream Pasta. While scooping the remaining sauce from the pan with a slice of bread, I immediately thought that the same sauce, if denser, would be great on top of bread as an appetizer.
To make this pâté is very simple. Start by finely chopping the mushrooms either by hand or in a food processor. Sautè them in a pan with olive oil and garlic until they start to brown, then pour a bit of white wine. Wine is great to elevate the flavor of the mushrooms. When the alcohol is evaporated, season with salt and black pepper, and then add a bit of cream. Cook until the liquid is almost absorbed and you have a thick creamy patè.
Let it cool down and then spread on bread slices or serve in a bowl as dip.
Can you Freeze Homemade Mushroom Pate?
Yes, you can freeze this mushroom patè in a container or in a freezer bag for up to 2 months. You can then thaw it overnight in the fridge.
If the patè is already spread on bread slices, you can keep them covered in the fridge for up to 3 days. I do not suggest to freeze the fully assembled Crostini as the bread would become very soggy once thawed.
Can I Make This in Advance?
Yes! The best part of pâtés and crostini is that you can prep everything in advance and then assemble at the last minute.
You can make the patè up to 3 days in advance, then you can store it in an airtight container in the fridge. Take out of the fridge 2-3 hours before you need it, to bring it to room temperature. At the last minute, you can spread it on bread slices and serve.
If you like this recipe, try also these other recipes with mushrooms:
- "Penne alla Boscaiola" Pasta with Mushrooms and Bacon
- Wild Mushrooms and Zucchini White Lasagna
- Bulgur Risotto with Porcini Mushrooms
Mushroom Patè Crostini
- 8.8 oz Mushrooms, Cremini or Champignon
- 2 Garlic cloves, halved
- 1 tablespoon White Wine
- Black Pepper
- 4-5 tablespoon Cream
- Olive Oil
- 1 Baguette Bread
- Finely chop the mushrooms or pulse a couple of times in a food processor. Then add them to a pan with a drizzle of olive oil and the garlic cloves.
- Turn on the heat and sauté until the mushrooms start to brown. Add the white wine, give it a mix, and let the alcohol evaporate for a couple of minutes.
- Season with salt and black pepper, then add the cream. Mix well and cook until the pate is reduced to a thick and dense cream.
- Add the finely chopped parsley, then transfer to a bowl to cool down.
- When the pate is at room temperature, you can serve as a dip or spread on bread slices to make Crostini.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.