Mushroom and Crispy Sage Crostini served with a Classic Manhattan Cocktail
Lia Soneson
Celebrate the New Year with this crowd-pleasing crostini! Hearty, umami-packed mushrooms are slowly roasted in butter and marsala then topped with salty, crispy, sage leaves. Generous spoonfuls of the roasted mushrooms are loaded on toasted baguette slices and served with a classic Manhattan. We can't think of a better way to welcome 2025!
Mushroom and Crispy Sage Crostini served with a Classic Manhattan Cocktail
Serves 6
Mushroom Crostini Ingredients:
16 oz mushrooms(a mixture of cremini, shiitake, oyster)
3 tablespoons unsalted butter, melted
1/2 cup dry marsala
1 shallot, minced
1/4 teaspoon Kosher salt
1/8 teaspoon cracked black pepper
1/2 teaspoon fresh thyme, chopped
15-20 sage leaves
1/4 cup olive oil
Coarse salt
1 baguette
2 tablespoons unsalted butter, melted
3 cloves garlic, peeled
8 oz goat cheese
Lemon zest
Manhattan Ingredients:
2 oz rye whiskey(or your whiskey of choice)
1 oz sweet vermouth
1-2 dashes Angostura bitters
Garnish: brandied cherry (optional)
Directions:
1. Preheat the oven to 425 F.
2. Pat the mushrooms with a damp paper towel to remove any dirt and slice them into thin pieces.
3. In a large bowl, toss the mushrooms with 3 tablespoons of melted butter, Marsala, minced shallot, salt, pepper, and fresh thyme.
4. In a large baking dish, spread out the mushrooms and roast for 20-25 minutes until soft and fragrant, stirring occasionally.
5. Meanwhile, wash the sage leaves and pat them dry. In a small skillet over medium-high heat, heat the olive oil.
6. Working in batches, fry the sage leaves in the olive oil until crisp, roughly 3-5 seconds. Remove the sage leaves with tongs or a slotted spoon and transfer to a paper towel-lined plate. While the sage is still warm, sprinkle with the coarse salt. Repeat with the second batch of sage and set aside.
7. Using a sharp, serrated knife, slice the baguette on the bias. Brush with the 2 tablespoons of melted butter and bake at 425 F for about 10 minutes until golden brown. Flip halfway through; watch closely to ensure that the bread does not burn. Rub the toasted slices with the whole peeled garlic cloves and spread a bit of goat cheese on each slice. Top the cheese with a little fresh lemon zest.
8. Spoon the mushroom mixture over the cheese crostinis and top with the crispy sage leaves. Add additional salt and pepper to taste.
9. Mix a Manhattan: In a mixing glass filled with ice, add the rye whiskey, sweet vermouth, and the bitters, and stir. Strain into a chilled coupe glass and garnish with a brandied cherry.