Crostini of Wild Mushrooms

Name: Crostini of Wild Mushrooms
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 lb. assorted wild mushrooms, stemmed, cleaned and thickly sliced; 2 large thin slices of crusty country bread; 3 tbsp. extra-virgin olive oil; 1 small shallot, minced; 1 tsp. fresh thyme leaves; 1 ⁄ 2 tsp. garlic, minced; Sea salt and freshly ground pepper to taste

Serves
serves 2

SAVEUR

By SAVEUR Editors

Published on November 16, 2007

A variety of fresh wild mushrooms work well for this dish.

Ingredients

1 lb. assorted wild mushrooms, stemmed, cleaned and thickly sliced
2 large thin slices of crusty country bread
3 tbsp. extra-virgin olive oil
1 small shallot, minced
1 tsp. fresh thyme leaves
¹⁄₂ tsp. garlic, minced
Sea salt and freshly ground pepper to taste

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Instructions

Step 1

Brush the slices of bread with extra-virgin olive oil. Heat a large skillet over medium-high heat, add 3 tbsp. of extra-virgin olive oil, then sauté mushrooms until lightly golden, 5-10 minutes.

Step 2

Add 1 small minced peeled shallot, 1 tsp. fresh thyme leaves, 1⁄2 tsp. minced peeled garlic and the sea salt and pepper to taste. Sauté for 2 more minutes.

Step 3

Spoon mushrooms on top of toasts, cut toasts in half, and divide evenly between 2 plates. Drizzle mushrooms with a little more olive oil and garnish with a sprig of parsley.

Brush the slices of bread with extra-virgin olive oil. Heat a large skillet over medium-high heat, add 3 tbsp. of extra-virgin olive oil, then sauté mushrooms until lightly golden, 5-10 minutes.
Add 1 small minced peeled shallot, 1 tsp. fresh thyme leaves, 1⁄2 tsp. minced peeled garlic and the sea salt and pepper to taste. Sauté for 2 more minutes.
Spoon mushrooms on top of toasts, cut toasts in half, and divide evenly between 2 plates. Drizzle mushrooms with a little more olive oil and garnish with a sprig of parsley.