Crostini with Mushrooms and Harissa



  • 8oz single variety or mixed Mycopia mushrooms
  • 2 Tbsp. olive oil
  • 2-3 tsp. prepared harissa
  • ¼ tsp. salt
  • 3 Tbsp. water
  • 4 Tbsp. goat cheese, chevre
  • 2 tsp. fine lemon zest


  1. Prepare crostini rounds by brushing both sides of a sliced baguette with olive oil and roast in over at 350* until golden brown.
  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 teaspoon of goat cheese. Top with mushrooms and a few threads of lemon zest.