Crostini with Wild Mushrooms, Pancetta and Thyme | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Crostini with Wild Mushrooms, Pancetta and Thyme

Yield: 10 to 15 crostini

Your rating: None (1 vote)
Your rating: None (1 vote)

A super savory appetizer for your next party: mushrooms and pancetta give these toasts a decadent twist!


These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Heat a large sauté pan over medium heat. Add butter, shallots and pancetta. Cook until lightly browned, about 2 minutes.

Add mushrooms to the pan; raise the heat and brown lightly, about 2 minutes. Add a splash of vermouth and scrape up any browned bits. Add thyme and parsley and cook 1 more minute. (If mushrooms are very dry, add some water to the pan to avoid sticking.) Season with salt and pepper, to taste. (Remember that pancetta is salty.)

Heat a broiler or grill. Lightly brush olive oil onto sliced bread and cook under the broiler or grill until lightly browned, 1 to 2 minutes. Top each crostini with some mushroom mixture.

Each crostini: 120 cal, 3g fat (1g sat), 10mg chol, 400mg sodium, 17g carb, 1g fiber, 1g sugars, 7g protein

Recipe by Becky Selengut, PCC Cooks instructor

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)