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Smoked mushroom crostini
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 119
  • Fat about 4g
  • Carbohydrates about 16g
  • Protein about 4g
This is needed
This is needed for 16 piece
Smoke mix
  • 3 tbsp water
  • 75 g smoke chips
  • 3 sprigs rosemary
  • 3 sprigs sage
To grill the crostini
  • 1 baguettes, diagonally sliced
  • 2 tbsp olive oil
To smoke the mushrooms
  • 200 g fresh morels, quartered
  • 250 g mushrooms, quartered
  • 0.25 tsp sea salt
  • 1 tbsp olive oil
To serve
  • 1 tsp white balsamic vinegar
  • 1 tbsp parsley, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp honey
  • a little pepper
  • a little sea salt
Tools
  • For a grill or aluminium tray, Barbecue
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And that's how it's done
And that's how it's done
Smoke mix
Place the sawdust, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.
To grill the crostini
Drizzle the slices of baguette with oil. Grill over/on a low heat (approx. 150 °C for approx. 2 mins. on each side.
To smoke the mushrooms
Place the mushrooms in a bowl, marinate with the oil and salt. Place the sawdust directly on top of the embers. Transfer the mushrooms to the grill tray, cover and smoke over/on a low heat (approx. 150 °C for approx. 15 mins.
To serve
Spoon the mushrooms on top of the crostini. Top with the balsamic, oil, honey and parsley, season.