Mushroom Crostini

Name: Mushroom Crostini
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 oz. mixed mushrooms, such as cremini, oyster, or button, stemmed and very thinly sliced; 7 Tbsp. extra-virgin olive oil; 3 Tbsp. finely chopped flat-leaf parsley leaves; 1 Tbsp. fresh lemon juice; 1 clove garlic, finely chopped; Kosher salt and freshly ground black pepper, to taste; Country-style Italian bread, such as ciabatta, cut into slices

Serves
serves 4

A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.

Ingredients

8 oz. mixed mushrooms, such as cremini, oyster, or button, stemmed and very thinly sliced
7 Tbsp. extra-virgin olive oil
3 Tbsp. finely chopped flat-leaf parsley leaves
1 Tbsp. fresh lemon juice
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
Country-style Italian bread, such as ciabatta, cut into slices

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Instructions

Step 1

Heat oven to 475¢ª. Toss together mushrooms, 4 tbsp. oil, parsley, lemon juice, and garlic in a medium bowl; season with salt and pepper and let sit at room temperature until mushrooms have softened, about 20 minutes.

Step 2

Place bread on a baking sheet and brush with remaining oil. Bake until golden brown, about 10 minutes. Let cool slightly, then spoon mushroom mixture over bread and serve.

Heat oven to 475¢ª. Toss together mushrooms, 4 tbsp. oil, parsley, lemon juice, and garlic in a medium bowl; season with salt and pepper and let sit at room temperature until mushrooms have softened, about 20 minutes.
Place bread on a baking sheet and brush with remaining oil. Bake until golden brown, about 10 minutes. Let cool slightly, then spoon mushroom mixture over bread and serve.