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.
- Cook Time
- Prep Time
- 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
1. 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.
2. 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.
3. 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