Name: Wilted Greens and Sautéed Mushroom Crostini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 tablespoons 42 g butter, divided; 2 tablespoons 30 ml olive oil, plus more for drizzling; 8 ounces 225 g sliced cremini mushrooms; 2 cloves garlic (minced); ¼ cup 60 ml white wine (I like to use Sauvignon Blanc); 4 tablespoons 16 g fresh parsley, divided; 1 cup 30 g chopped rainbow chard, thick center stems discarded; 1 baguette (sliced)

Wilted Greens and Sautéed Mushroom Crostini

This Wilted Greens and Sautéed Mushroom Crostini is a savory appetizer- perfect finger food to serve at a party or before a meal, or anytime as a healthy snack. The veggies are sauteed in a delicious white wine a butter sauce, then placed on top of a baguette slice for that perfect bite.

Wilted Greens and Sautéed Mushroom Crostini

Prep Time 5

Cook Time 20

Total Time 25

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Servings

Ingredients

3 tablespoons 42 g butter, divided
2 tablespoons 30 ml olive oil, plus more for drizzling
8 ounces 225 g sliced cremini mushrooms
2 cloves garlic minced
¼ cup 60 ml white wine (I like to use Sauvignon Blanc)
4 tablespoons 16 g fresh parsley, divided
1 cup 30 g chopped rainbow chard, thick center stems discarded
1 baguette sliced

Instructions

Melt 2 tablespoons (28 g) of the butter and the olive oil in a large pan, then add the sliced mushrooms and garlic, and cook for about 3 minutes, or until softened.
Add the white wine and 3 tablespoons (12 g) of the parsley to the mushrooms and stir to combine. Continue cooking the mushrooms until most of the liquid has evaporated, about 10 minutes. With 4 minutes left, add the rainbow chard and the remaining 1 tablespoon (14 g) butter.
Turn the broiler on high, spread the bread slices on a baking sheet and toast until golden brown, 3-5 minutes, depending on the strength of your broiler, then drizzle with olive oil.
Recipe posted with permission from Great Meals with Greens and Grains, by Megan Wolf