Mushroom Duxelles Crostini
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Mushroom Duxelles Crostini
Updated November 2025
Chef’s Tips:
* We like to use a combination of wild and regular mushrooms for this recipe.
* Mushroom duxelles can be used in many ways, from scrambled eggs, grilled cheese sandwiches, beef Wellingtons, pasta sauces, etc.
* The mushroom powder adds a rich umami to the cream cheese, but if you don’t have it, simply omit it.
* Mixture can be frozen for up to one month.
Ingredients
- 1 small baguette cut into ¼” thick slices
- 2 Tbsp extra virgin olive oil
- ¼ cup unsalted butter
- 2 small shallots finely chopped (2/3 cup)
- 1 clove garlic minced
- 500 g mushrooms such as white button, cremini, shiitake, oyster, or a combination, chopped finely
- 1 tsp chopped fresh thyme
- ¼ cup chopped fresh parsley plus more for garnish
- salt and freshly ground black pepper to taste
- 1 container Farm Boy™ Cream Cheese Spread (250 g)
- 1 tsp dried mushroom powder
Directions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Place baguette slices on sheet pan and brush with olive oil. Bake for 12-15 minutes, until golden brown and crisp. Remove from oven and set aside.
- Melt butter in a large skillet over medium heat. Add the chopped shallots and minced garlic and cook, stirring occasionally until softened, about 3-4 minutes.
- Add the mushrooms and salt and pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 7-8 minutes.
- Increase the heat to medium-high and add thyme. Cook, stirring occasionally, until all liquid has evaporated and the mushrooms look browned, 3-5 minutes longer. Remove from the heat and stir in the parsley. Adjust seasoning.
- In a small bowl, combine Farm Boy™ Cream Cheese with mushroom powder. Spread onto crostini and top with mushroom mixture. Garnish with parsley and serve.