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Question about Mushroom Crostini

Justwayne | Nov 30, 201105:40 AM

I am making mushroom crostini for a party. I have been looking for recipes and find that many of them use different types of mushrooms and fresh rosemary. So far so good. I also noticed that many recipes suggest garnishing them with a few whole pink peppercorns. I think it would look too, but I'm a bit puzzled about using such a hard thing as a garnish! Do people really want to bite into whole peppercorns?

I have never used the pink ones, so maybe I'm missing something; do they soften once they're added on top of a hot crostini? Are they simply softer than black peppercorns?

Also on the same topic, what would be a great combination of mushrooms for this? I was gonna use portobello (which I love) and a bit of button mushroom for texture. Any thoughts? Shoul I use more than two kinds?


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