Crostini with Mushrooms and Harissa


  • 8oz single variety or mixed Mycopia mushrooms
  • 1 baguette sliced ¼ to ½ inch thick (you will need 24 rounds)
  • 2 Tbsp. olive oil
  • 2-3 tsp. prepared harissa
  • ¼ tsp. salt
  • 3 Tbsp. water
  • 4 Tbsp. goat cheese
  • 2 tsp. fine lemon zest


  1. Prepare crostini rounds: brush both sides of the sliced baguette with olive oil and roast in the oven at 350° until golden brown, about 15-20 minutes. If undersides are not browning, turn once during baking.
  2. Chop mushrooms into almond sized pieces. Sauté in olive oil until lightly browned.
  3. Stir in harissa and water and simmer on low for 5 minutes.
  4. Spread round of crostini with a half tsp. of goat cheese. Top with mushrooms and a few threads of lemon zest.