Appetizer Week: Raw Cremini Salad Crostini

There’s still time to participate in Joss & Main’s rustic Storage Tower Giveaway!

Let’s welcome this fancypants amuse bouche to the 2nd installment of Appetizer Week!

I am a diehard fan of mushrooms. I enjoy all varieties of them in practically every way they are prepared. A searched on my recipe list and you can see that for yourself. I go crazy for them and I think I can really have them every single day in every meal.

However, the only way I haven’t had them is in their natural state = RAW. I have seen stuff done with raw mushrooms online, twice by Nigella and then some more here and there. It initially freaked me out because raw mushrooms? I’ve seen people tasting mushrooms raw but actually turning it into a dish seems scary to me, albeit unjustifiably since I’ve never had it before. I’m not sure why I feel that but I imagined that the texture of raw mushrooms must be similar to styrofoam boards and becomes magically transformed when heat is introduced.

So silly.

I saw some really fresh cremini mushrooms in the store and decided I HAVE to give this a try to get it out of my system. If Nigella says something is delicious, it’s bound to be, right? I smashbanged several of those recipes and scaled it down to a 2-person serving. (I had it all for lunch in one sitting… oops).

This salad calls for Cremini Mushrooms, Parsley, Scallions, Olive Oil, Lemon Juice, Salt, Pepper, Baguette Slices & Butter.
Raw Cremini Salad Crostini 1

There are 2 schools of thought on cleaning mushrooms: Washing & No Washing. I fall under the washing camp because #1: these little buddies are dirty & #2: Alton Brown said it’s okay. I’m done with name-dropping for today.
Raw Cremini Salad Crostini 2

If you have better knife skills that I do, try to get the mushrooms as thinly sliced as possible. I wasn’t about to bust out my food processor for this though. 
Raw Cremini Salad Crostini 3

Our little vinaigrette.
Raw Cremini Salad Crostini 4

Doesn’t this look good already? Parmigiano Reggiano will make anything look good.
Raw Cremini Salad Crostini 5

While out mushroom concoction sits and marinades briefly, let’s rub a cut garlic clove over slices of baguette. No, I haven’t gone bonkers. This is just a way to introduce some delicate garlic perfume into these crostini without overwhelming everything else. I was going to tell you who taught me this but I’m done with name-dropping today. (ehem…Jamie Oliver…ehem).
Raw Cremini Salad Crostini 6

Nicely buttered, browned & ready to be dressed!
Raw Cremini Salad Crostini 7

Doesn’t this look fancy for so little real work?
Raw Cremini Salad Crostini 8

Contrary to my ridiculous fear, raw mushrooms are TERRIFIC! They were not cardboard-y. Instead, they have a peppery quality to them.
Raw Cremini Salad Crostini 9

And because of how delicate they are, they sop up all the lemon juice & olive oil and softened the slices ever so slightly creating some delightful sponginess.
Raw Cremini Salad Crostini 10

These crostini bites are both earthy & bright all in one.
Raw Cremini Salad Crostini 11

These are the most deeply flavoured mushrooms I’ve ever tasted!
Raw Cremini Salad Crostini 12

I might be tempted to eat mushrooms this way every time, now & forever. Sigh.

Psst: they were even better after 4 hours of hanging out in my lunchbox.

Tomorrow, we’ll return to a classic equally quick recipe for a starter suggestion!!


“But to us there is but one God, the Father, of whom are all things, and we in Him; and one Lord Jesus Christ, by whom are all things, and we by Him.” {1 Corinthians 8:6}

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Appetizer Week: Raw Cremini Salad Crostini
Prep time
Total time
Recipe type: Appetizer
Cuisine: French
Serves: 4-5 single crostini portions
  • 8 Cremini/Brown Button Mushrooms, washed, patted dry & thinly sliced
  • 2-3 tbsp chopped Parsley leaves
  • 1 stalk Scallions, thinly sliced
  • 2 tbsp good Olive Oil
  • 1½ tbsp Lemon Juice
  • pinch Salt & Pepper
  • 3 tbsp grated Parmigiano Reggiano
  • 5 slices Baguette
  • 1 clove Garlic
  • Butter
  1. Place sliced mushrooms, parsley & scallions in a bowl.
  2. In a smaller bowl, whisk olive oil, lemon juice, salt & pepper.
  3. Pour marinade over mushroom mixture & toss till marinade coats every mushroom piece.
  4. Sprinkle in grated Parmigiano Reggiano & stir. Taste to adjust seasoning. Leave to sit in marinade.
  5. Meanwhile, preheat a nonstick pan on MED heat.
  6. Cut garlic clove in half. Rub cut clove over the one side of each baguette slice.
  7. Butter the garlic-rubbed side of baguette slice. Toast buttered side only on the heated pan until golden.
  8. Line toasted baguette slices on a nice serving platter & top with cremini salad.
  9. Serve crostini as appetizer or a full meal, depending on your level of hunger. 😉


  1. So… confession time: Mushrooms kind of freak me out because of their texture, but I really, REALLY am intrigued by this recipe because it looks wonderful. Maybe I’m taking baby steps in the direction of being a mushroom lover like you?

    • I know a lot of people like you, Erin! I try hard to empathize but I can’t. 😛 Just kidding. Not really. But really though, maybe you can try them raw in a salad and see how you might like them? At least if you still decide you don’t like mushrooms, you have the rest of the salad to enjoy. 😉 I know cooked mushrooms get slippery and that puts people off sometimes. Raw mushrooms are so different though. No limp slimy mess but has a slight bite to them with a deep earthy flavour that you just cannot get once they’ve been cooked down. That’s not to say I’m gonna turn away a bowl of sauteed cremini in thyme & butter. Who am I kidding? LOL! Hope you try them out and lemme know!

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