Herbed Feta and Mushroom Confit Crostini

This herbed feta and mushroom confit crostini is perfect topped with a super runny egg yolk. #basil #feta #toast #mushroom

i have a hard time giving definitive answers. do you like college? not the classes, but i like the social and extracurricular aspects. did you enjoy liholiho yacht clubthe octopus dish was fantastic and made my night, the fried rice not so much. is the world a good place? yes and no.

same for mushrooms. i can’t deal with raw ones, or ones that have only kissed a lukewarm pan for a few seconds before being dragged away. but if they’re tender and have given up most of their moisture to become their most concentrated selves? why yes, i do love those kinds of mushrooms.

if you follow me on instagram, you might remember some cheddar cornmeal pancakes with mushroom confit and a fried egg. i was tempted to post it here: the mushroom confit was incredible, and i liked the pictures. but i didn’t love the pancakes, so i tucked the mushroom confit into my massive list of ideas to save for later. and here we are, with crispy bread, buttery mushroom confit and creamy, herby yogurt spread.

This herbed feta and mushroom confit crostini has a generous amount of creamy basil and feta spread. #basil #feta #toast #mushroom

1 year ago: Garlicky Swiss Chard with Olives, Parmesan and Raisins, Palo Alto: The HSM3 Tree is Impossible to Find
2 years ago: Creamy Espresso Custards, Toasted Almond Thumbprint Cookies
3 years ago: (Vegetarian) Egg Gratin with Swiss Chard and Cherry Tomatoes, Somen Salad
4 years ago: Vegan Apple Pie Smoothie, Spaghetti Squash with Parmigiano-Reggiano and Truffle Salt

This herbed feta and mushroom confit crostini is perfect topped with a super runny egg yolk. #basil #feta #toast #mushroom
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Herbed Feta and Mushroom Confit Crostini

All the components for this herbed feta and mushroom confit crostini can be made ahead of time, so that you can assemble them in a snap.
Course Breakfast, Brunch, Lunch, Snack
Cuisine American, French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 453 kcal

Ingredients

Mushroom Confit:

  • 6 oz assorted mushrooms chopped
  • 1/2 stick unsalted butter melted
  • 1 garlic clove smashed
  • 1 thyme sprig
  • 1/2 T lemon juice

Herbed Feta Spread

  • 1/3 cup crumbled feta
  • 1/4 cup basil leaves sliced
  • 1/2 cup whole milk Greek yogurt room temperature
  • 4 slices bread
  • 4 large eggs cooked to your preference

Instructions

  1. Make the mushroom confit: Place the mushrooms in a medium baking dish; top with the butter, garlic and thyme. Cover with parchment, letting the paper directly touch the mushrooms. Bake at 300F until the mushrooms are very soft, about 1 1/2 hours. Alternatively, you can simmer everything on the stove until the mushrooms are tender, about 30 minutes.
  2. Stir the lemon juice into the confit and season with salt.

  3. Make the herbed feta spread: Mix all ingredients. If it's too thick for you, add milk or water to thin. Season with salt if your feta isn't that salty.
  4. Toast the bread. Slather the herbed feta spread on the toast, then top with the mushroom confit and eggs.

Recipe Notes

Mushroom confit adapted slightly from Hannah Kowalenko of Ellsworth, Paris via Tasting Table.

This herbed feta and mushroom confit crostini is piled high with plenty of tender, buttery mushrooms. #basil #feta #toast #mushroom

more mushrooms

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30 Replies to “Herbed Feta and Mushroom Confit Crostini”

  1. Mmmm my definitive answer: this dish looks amazing! The mushrooms….that egg….and toast! Perfection 🙂

  2. Hey Heather!
    I wish I had a slice of this right now!

  3. OH ABSOLUTELY YUM…. I would absolutely loooove this for breakfast. Haha..I also cannot deal with raw or undercooked mushrooms, so I am loving your recipe and saving this for a great breakfast.

  4. That looks super amazing! I’m gonna make this!! 😀

  5. I love mushrooms in any form so I’m drooling over this! Thank you for the fabulous idea 🙂 Have a great week, Heather!

  6. Oh I love mushrooms so I know I’d love this dish, I personally can’t get enough of them.

  7. OOOOH! This looks and sounds so delicious! I love mushrooms any way I can get them, and I also love the idea of lemon juice in the confit. I’ve never thought of that, and will have to give it a try. And, anything that’s good becomes great with an egg on it! Thanks for the recipe!

  8. Totally agree with you on that, underdone lukewarm mushrooms scare the heck out of me. Apparently I am the same way, I can never give definitive answers as well – it drives people craaaazy! haha

  9. Beautiful picture! I️ love mushrooms raw and cooked

  10. I’m a huge fan of mushrooms, both raw and cooked.

  11. Major yumminess right there! I agree with you on the mushroom thing – don’t know how anyone could enjoy them raw, ugh! When they’re well cooked though, then I’m all over mushrooms. This looks like such an easy and delicious dish too, definitely bookmarking it for later!

  12. Whoa, that looks yummy! Hey, heads up, you have a “Never Miss A Recipe” pop up on your site, and when I try to X out of it, it won’t go away!! lol. It’s still on the screen and making it kind of hard to comment… – http://www.domesticgeekgirl.com

    1. ahhh thanks for telling me! i thought that had been de-activated for a while, but apparently not sigh. should be gone now!

  13. I am scared of eating raw mushrooms and need them cooked!!! The mushroom confit looks super delicious! Love how it is super easy to make and is vegetarian-friendly! Knowing me, I would probably go for the bacon mushroom saute because I don’t need to eat the bread XD. Thanks for sharing!

    https://exquisitely.me

  14. oh gosh–ditto for the mushrooms. I’m so fickle when it comes to them! This looks AHHMAZING though; saving this one for the books!

  15. Mushroom and egg. It’s like a love song playing in my head just THINKING of that oozy yolk and earthy mushroom combo. And can I just say, the thickness of the bread is perfect? Thick enough yet not too thick. I love this post.

  16. Hah! I have trouble with definitive answers as well – I live very much in the grey 😉 That egg looks perfectly cooked, and those mushrooms would get a solid yes in my books!!!

  17. I have trouble giving definitive answers too.
    I pretty much will eat mushrooms in any form, but baked in butter, thyme, and garlic sounds incredible! Love the runny egg in your pictures too.

  18. Mmmm Heather this looks so good! I love mushrooms! I know some people that hate mushrooms and I just don’t understand them. And the butter, garlic and thyme takes this recipe right over the top! I want to eat this right now!!!

  19. I would love to have this nutrient-dense dish for breakfast, Heather! Is it possible to use lime rather than lemon juice?

  20. Such a beautiful idea, I love it 🙂 I ned to do this mushroom confit definitely 🙂

  21. Sounds and looks delicious! I am really picky about mushrooms and don’t actually cook them myself. I always leave it up to my husband to cook them. Perhaps I will surprise him with this dish 😉

  22. It’s funny, I like mushrooms and my husband hates it. He can’t even stand the smell of it cooking, so I try to only cook it when he is not home. This crostini looks so good! I’ve got to try it he next time he is conveniently out of the house.

  23. That dripping yolk is making me drool over my screen. Mushroom and egg is such a yummy combo. I’d have this anytime of the day. Have a great weekend Heather.

  24. The close up shot with the runny yolk is so tempting! This can make for such a delicious breakfast!! Those thyme flavored mushrooms and that thick slice of buttery bread..not to forget the perfect egg! Deliciousness!!

  25. I LOVE mushrooms, even raw ones ;). But these look especially tasty.
    Thanks for sharing.

  26. Perfect brunch/lunch/snack/dinner…. LOVE IT!

  27. You know, I totally agree with you about mushrooms, Heather! I’m not a fan of the spongy texture, but if you saute ’em down, then I’m all about the flavor! This crostini looks like something I’d order at a fancy restaurant! Now I’m craving this one for lunch today. 🙂

  28. It’s funny how many people I know who have issues with mushrooms and it’s all a texture thing (although I do have one friend who is highly allergic to mushrooms). I love them any way I can get them but, like you, I like them the best when they are cooked until tender. I’m trying this recipe next week for weekend brunch and thinking of making extra of the herbed feta spread to put on everything else for the rest of the day 🙂

  29. I have never confited anything before but I really should get to it. How long can you store it? Love all the pairing here, the rich earthy mushrooms with the salty feta and a perfectly fried egg! Brilliant

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