Blue Oyster Crostini

Blue Oyster Crostini


16 oz. Blue Oyster mushrooms, roughly chopped

1 French baguette, sliced on the bias, into about 16-18 pieces

8 oz. Gruyere cheese, shredded

Olive Oil 

4 tablespoons ghee (or unsalted butter)

8 cloves garlic, chopped 

½ yellow onion, finely chopped 

Several sprigs of fresh thyme (dried is fine, too)

Salt and pepper to taste 

Balsamic glaze 


  1. Preheat oven to 400°F
  2. Arrange baguette slices on a baking sheet, drizzle or brush both sides with olive oil 
  3. Bake for 2-3 minutes, flip, and bake other side for additional 2-3 minutes or until both sides are golden brown
  4. Remove pan, tun oven to broil, top crostini with Gruyere, and broil until cheese is brown and bubbly, about 3 minutes
  5. Dry saute mushrooms in a large skillet over medium heat to sweat out excess moisture, about 3-5 minutes 
  6. Once mushrooms have sweat a bit, add in the ghee or butter, onion, thyme and garlic and continue sauteing over medium heat until mushrooms are fully cooked, about 10 minutes.
  7.  Add salt and pepper to taste (we find they don’t need much salt!) 
  8. Top each cheesy crostini with a spoonful of mushrooms 
  9. Lightly drizzle with Balsamic glaze