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Wild Mushroom Crostini
Appetizers & Small Plates
Date: March 29, 2016
Ingredients:
  • 4 tablespoon extra-virgin olive oil
  • 1 loaf French baguette, 1/2-inch-thick slices
  • 1 1/2 pounds assorted mushrooms
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 1 garlic clove, peeled and left whole
  • 1 garlic clove, minced
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons dry white wine
  • Salt and freshly ground pepper
  • 3 ounces goat cheese
  • 1 tablespoon Italian parsley, chopped
Preparation Steps:
  1. Preheat oven to 400F. Brush the baguette slices with olive oil and sprinkle lightly with salt and pepper. Arrange on a baking sheet and toast for about 8 minutes, until golden. Rub each piece of bread with the whole garlic clove while warm.
  2. In a large skillet, heat butter and oil. Cook without stirring until the mushrooms are browned on the bottom, 2 minutes. Add the shallots, minced garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes.
  3. Add the wine and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer until wine has evaporate. Season the mushrooms with salt and pepper and remove from the heat. Stir in cheese.
  4. To assemble, spoon the mushroom mixture on the crostini and garnish with parsley.
Notes:

Yields 12 Servings

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