Ingredients

  • Baguette from Oakcliff Bread
  • 2 tbsp Olive Oil
  • 24 ounces, oyster mushrooms from Texas Fungus
  • 1/3 pound pork sausage (regular or hot) from 413 Farms
  • 1/2 medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 ounces cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup shredded cheddar cheese
  • 2 tsp. Cajun seasoning
  • Optional garnish: green onions or parsley from Bonton Farms

Instructions

  1. Preheat oven to 400 degrees. Slice baguette into ½ inch pieces and brush lightly with olive oil on both sides.
  2. Toast baguette slices in oven for 15 minutes, flipping halfway through. Remove from oven and set aside.  
  3. Wipe off or wash mushrooms in cold water.
  4. Chop mushrooms finely and set aside.
  5. Brown and crumble sausage. Set aside on a plate to cool. Drain most of the oil from the pan.
  6. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Add in chopped mushrooms, stir to cook for 2 minutes. Add Cajun seasoning and stir well. Set mixture aside on a plate to cool.
  7. In a bowl, combine cream cheese, Parmesan cheese and cheddar cheese. Add cooled sausage and cooled mushrooms. Stir mixture together and refrigerate for a short time to firm up.
  8. Smear mixture onto cooled crostini baguette slice, creating a sizable mound over the top.
  9. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Garnish with green onions or fresh parsley.

Recipe adapted from Jam Hands