AppetizerAmerican
Shiitake & Root Vegetable Crostini
Toasted baguette topped with pan-fried shiitake and sweet roasted root vegetables.
40 min 4 servings
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Ingredients
For 4 servings
- 245 g shiitake mushrooms, sliced
- 2 piece small beetroots, diced
- 2 piece carrots, diced
- 1 piece parsnip, diced
- 1 piece whole-grain baguette, sliced
- 28 g olive oil
- 1 piece garlic clove, minced
- Chives, to garnish
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 12 g
Allergens: Gluten, gluten
Estimated from ingredient data.
Method
Heat the oven to 200°C. Toss the beetroot, carrot and parsnip with a little olive oil and seasoning and roast for 30–35 minutes, until tender.
Fry the garlic in the remaining oil until fragrant, then add the shiitake and cook until golden; season.
Toast the baguette slices until crisp.
Top each with shiitake and the roasted vegetables and finish with chives.
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