Whisky-Infused Mushroom Crostini
Earthy mushrooms sautéed with garlic and finished with a splash of whisky, piled onto golden toasted baguette slices and topped with fresh parsley. Rich, savoury, and full of depth, these crostini deliver comfort and elegance in every bite.
Perfect for entertaining or a cosy night in, they make a delicious starter or a standout addition to a sharing board. For extra indulgence, add a sprinkle of grated Parmesan—or keep it plant-based with vegan butter. Simple to make, hard to resist.
Ingredients:
1 small baguette, sliced into rounds
200g mushrooms, sliced, or finely chopped
1 tbsp butter or olive oil
1 tbsp whisky
1 garlic clove, minced
1 tbsp chopped parsley
Instructions:
Toast the baguette slices in the oven until golden.
Heat butter or olive oil in a pan over medium heat. Add the garlic and mushrooms, cooking until softened.
Stir in the whisky and cook for another 1–2 minutes.
Spoon the mixture onto the toasted baguette slices and garnish with parsley.
Tips & Variations:
Add grated Parmesan for extra richness.
Use vegan butter for a plant-based option.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
