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RECIPE: Mushroom crostini from Kowalski's

When you hear the words Minnesota grown you might be thinking of apples or wild rice... but today we are talking locally grown mushrooms and herbs.

MINNEAPOLIS — Kowalski’s Culinary Director Rachael Perron joins KARE 11 News Saturday to celebrate all things Minnesota grown.

She’s sharing a recipe for a seasonally spectacular flatbread featuring certified organic Minnesota grown mushrooms and herbs.


1 Kowalski's french baguette, sliced ¾" thick on the diagonal (about 24 slices)

Kowalski's Extra Virgin Olive Oil, as needed

12 oz. fresh mushrooms (any variety or blend), roughly chopped

3 cloves garlic, finely minced

Kosher salt and freshly ground Kowalski's Black Peppercorns, to taste

3/4 cups Kowalski's Garden Vegetable Whipped Cream Cheese Spread, at room temperature

3/4 cups freshly grated Kowalski's Signature Parmesan Cheese

2 tbsp. fresh Italian parsley, chopped before measuring, divided


  1. Preheat oven to 350°.
  2. Brush one side of each baguette slice with oil; arrange in a single layer on a baking sheet, oiled side up.
  3. Bake in preheated oven for 5 min; turn and continue baking for an additional 2 min.
  4. Remove crostini from oven; set aside.
  5. In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan.
  6. Add mushrooms; cook, stirring frequently, until tender and getting dark on the edges.
  7. Add garlic; cook and stir for 2 min.
  8. Remove mushroom mixture from heat; season to taste with salt and pepper. Set aside to cool for 10 min.
  9. In a small mixing bowl, mix cream cheese with Parmesan; stir in ½ the parsley and set aside.
  10. Spread cheese mixture on oiled side of crostini; spoon mushroom mixture on top.
  11. Garnish with remaining parsley; serve immediately.

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