Wild Mushroom Garlic Crostini (Printable)

Sautéed wild mushrooms on crisp garlic toasts topped with Parmesan and fresh thyme.

# What You'll Need:

→ Bread & Garlic

01 - 1 baguette, sliced into 8 diagonal pieces
02 - 2 tablespoons olive oil
03 - 2 large garlic cloves, peeled

→ Mushrooms

04 - 10 ounces mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small shallot, finely chopped
08 - 1 teaspoon fresh thyme leaves
09 - Salt and freshly ground black pepper to taste

→ To Finish

10 - 1 ounce Parmesan cheese, shaved
11 - Fresh thyme sprigs for garnish

# How to Make It:

01 - Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake for 8 to 10 minutes, turning once, until golden and crisp.
03 - While still warm, rub one side of each toast with a peeled garlic clove. Set aside.
04 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shallot and sauté for 1 minute until translucent.
05 - Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the sliced mushrooms, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are golden and any liquid has evaporated.
07 - Stir in 1 teaspoon fresh thyme leaves and adjust seasoning as needed.
08 - Spoon the mushroom mixture evenly over the toasted bread slices. Top each crostini with shaved Parmesan and fresh thyme.
09 - Serve warm immediately.

# Expert Tips:

01 -
  • It's proof that the simplest ingredients create the most memorable bites when you actually pay attention to what you're cooking.
  • Takes barely half an hour but feels fancy enough to impress, making you look like you had time to fuss when honestly you didn't.
  • Naturally vegetarian and easily adapted, so there's no stress about catering to different tables.
02 -
  • Don't crowd the mushrooms in the pan because they'll steam instead of sauté, and steamed mushrooms taste like disappointment in button form.
  • The garlic clove trick works best when the bread is genuinely hot, otherwise you're just moving a hard clove around rather than getting that melted, integrated flavor.
03 -
  • If your mushrooms release a lot of liquid, cook them a bit longer than you think you need to, letting that moisture fully evaporate so you end up with concentrated, golden pieces rather than damp ones.
  • A cheese shaver creates dramatically better-looking and better-tasting Parmesan than the pre-grated stuff, and honestly it takes the same amount of time if you already have one.
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