Wild Mushroom Garlic Crostini (Printable Version)

Crisp toasts topped with sautéed wild mushrooms, garlic, Parmesan, and thyme in a simple, savory dish.

# 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 oz mixed wild mushrooms, 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

→ Finishing

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

# Steps:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with 2 tablespoons 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. Add the minced garlic and cook for 30 seconds until fragrant.
05 - Add the sliced mushrooms, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until golden and any liquid has evaporated.
06 - Stir in 1 teaspoon fresh thyme leaves and adjust seasoning as needed.
07 - Spoon the mushroom mixture evenly over the toasted bread slices. Top each crostini with shaved Parmesan and fresh thyme leaves.
08 - Serve the crostini warm.

# Expert Advice:

01 -
  • They come together in less time than it takes to uncork a wine bottle, making them perfect when friends drop by unexpectedly.
  • The garlic toast stays crispy even under the warm mushrooms if you time it right, which gives you this textural magic that feels indulgent but costs almost nothing.
02 -
  • Don't skip turning the toast halfway through baking because the underside will stay pale and chewy instead of getting crispy enough to support the mushrooms without falling apart.
  • The mushroom liquid needs to fully evaporate or they'll make your toast soggy within minutes of assembly, so don't rush this step even though it feels like it's taking forever.
03 -
  • Slice your mushrooms relatively thick (about a quarter inch) so they have room to brown properly instead of turning into mush.
  • If you have time, slice your mushrooms an hour or two ahead and let them sit uncovered in the fridge so they dry out slightly and brown even better when cooked.
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