This steak and shiitake mushroom bruschetta crostini is a really tasty canapé. Since the steak and mushrooms are served on toasted bread, it’s a handy finger food option for parties. This beef crostini with mushrooms is the kind of appetizer you might take from a tray at a party. You can also serve steak mushroom bruschetta bites as the first course of a sit-down meal. And you’ll find this simple steak crostini recipe easy to prepare.
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Crostini vs. Bruschetta: What’s the Difference?
Being Italian I love Italian foods – appetizers as well as main dishes. However you might be wondering what exactly crostini is and how it’s different from bruschetta. Basically, this steak crostini recipe, or any crostini recipe, is similar to bruschetta.
However, while bruschetta is whole toasted slices of bread with toppings, crostini are smaller toasted bread pieces, making them better for finger food. White bread is the typical bread of choice for crostini. It toasts well, doesn’t get soggy and the neutral flavour showcases the toppings.
This recipe, is shown as crostini, however, it is easy to use the same topping on whole toasted slices of bread for bruschetta.
What You Need for a Steak and Shiitake Appetizer
I like to use New York strip steaks to make a steak and shiitake appetizer. Another name is sirloin steak – it’s the same cut. It’s not as expensive as filet mignon. Also, it’s a lean cut so nobody has to use a knife to trim away any bits of fat. Strip steak has one band of fat down the side which you’d leave on if serving a steak entrée but remove for something like beef crostini with mushrooms.
Shiitake mushrooms are brown mushrooms with tall caps. They’re native to East Asia and boast more Vitamin D content than most other mushroom varieties. Their buttery, rich and meaty flavour makes them a perfect partner for steak. If you can’t find shiitakes, try sliced portobellos instead because they offer a similar rich taste.
Rosemary offers a strong flavour to complement both the beef and the mushroom flavours. Shallot, garlic and onions are other bold ingredients in steak and shiitake mushroom bruschetta crostini.
For the best result when cooking steak, always let it come to room temperature before cooking. If you don’t the protein will tighten up when exposed to the heat from a cold state. This results in a tough piece of meat which is not what you want. Give it 45 minutes on the countertop to ensure it reaches room temperature.
Making Steak Mushroom Bruschetta Bites
There’s nothing hard about making beef crostini with mushrooms. And if you like rich-tasting appetizers, you’ll love steak and shiitake mushroom bruschetta crostini.
Once your meat is at room temperature you can season it with salt and black pepper as well as minced onion then pan-fry it. Add the butter, rosemary and garlic, then let the steak rest (this is important to keep it juicy). You can then slice it thinly using a sharp chef’s knife.
Mix the mushrooms and shallot with garlic, oil and salt and sauté. Ready to assemble the steak mushroom bruschetta bites? Add a slice of steak to a toasted slice of baguette then spoon the mushroom mixture on top. Add the rosemary as a garnish and serve!
Whether this steak crostini recipe is served still warm or cools to room temperature it’s good either way. Toasting the baguette before adding the toppings ensures the bread doesn’t get soggy.
Variations for Beef Crostini with Mushrooms
Steak crostini appetizers like this are all about BIG flavours! If you’re wondering what else you could add, you might want to consider another vibrant flavour. Blue cheese or goat cheese pair beautifully and a tiny crumbling on top of the crostini would add another dimension.
If you prefer a different kind of steak to New York strip, that is also a possibility. Beef tenderloin would also be good in a steak and shiitake appetizer or you could try round steak or another favourite. I’d recommend a lean, tender type of beef, especially if this is going to be served as finger food. You don’t want to serve finger food where people need a steak knife!
Another variation is to use a combination of cremini, oyster and shiitake mushrooms instead of just the shiitake. These 3 mushroom varieties have the boldest flavours, so a combo would also work here. If you are thinking you need a meatless and gluten free option, I would try this zucchini bruschetta recipe instead.
Swap the rosemary garnish for fresh thyme sprigs, or the garlic paste for a splash of sherry. Any of these variations would keep the steak and shiitake mushroom bruschetta crostini tasting vibrant and wonderful. So the next time you want a hearty appetizer or finger food, consider this mouth-watering steak and shiitake appetizer. It is perfect for game day or holiday entertaining.
If you are a fan of this steak crostini recipe, you might also like Herb Grilled New York Steak with Bacon and Scallions, Simple Marinated Grilled Flank Steak Tacos or The BEST Creamy Mushroom Risotto.
Steak and Shiitake Mushroom Bruschetta Crostini Appetizers Recipe
Steak and Shiitake Mushroom Bruschetta Crostini Appetizers
Ingredients
- 1 Tablespoon olive oil extra virgin
- 2 Pounds steak boneless, two 1-lb. New York strip steaks
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon dried onion
- 1 Tablespoon salted butter
- 4 Cloves garlic
- 4 Sprigs rosemary
- 1 Cup shiitake mushrooms sliced
- 1 shallot minced
- 1/2 Tablespoon garlic paste
- 1/2 Teaspoon sea salt
- 1 baguette
Instructions
- Remove steak from the fridge and let come to room temp, about 45 minutes
- Heat a skillet over high heat on the stove. Once hot add olive oil and swirl to coat.
- In a small bowl or ramekin combine salt, pepper, and minced onion. Season both sides of the steak with the seasoning.
- Preheat the oven to 400 degrees F.
- Place steaks onto the skillet to sear. Add butter, garlic cloves, and Rosemary. Cook for five minutes Then flip, spoon butter, rosemary, and garlic onto the top of the steak and cook for five more minutes. Remove from heat and cover with foil. Let rest for 15 minutes. Check to be sure the internal temp of the steak has reached your desired doneness. Thinly slice the steak.
- Cut French baguette bread into ½” thick slices and place onto a baking sheet. Put into the oven and bake for 10 minutes to toast.
- Meanwhile, roughly chop the shiitake mushrooms, and mince the shallot. Combine in a bowl with the garlic paste, olive oil, and sea salt. Heat a small skillet over medium heat and add the mushroom mixture. Sauté for five minutes
- Remove the bread from the oven and top each piece with a piece of steak and a spoonful of the mushrooms. Garnish with fresh rosemary and serve on a platter.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try these steak crostini appetizers recipe. Tasty steak appetizers are a great addition to your holiday entertaining or game day menu.
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Bella Bucchiotti
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
My boyfriend would love these!