Sautéed Wild Mushroom Crostini

Ingredients:

1 Baguette, sliced

2 oz Extra Virgin Olive Oil (in a spray bottle)

1/4 Cup Parmesan Cheese, grated

1 lb Wild Mushrooms, sliced (porcini, chanterelle, oyster...)

2 Tablespoons Butter

2 Shallots, minced

1 Tablespoon chopped herbs

1 Teaspoon garlic, chopped

Clove of garlic

Directions:

Place the sliced baguette on a sheet pan, and toast in oven, rub garlic clove on bread when browned. Top with parmesan cheese.

Heat the butter in a sauté pan, then add the sliced mushroom; season with salt and pepper, and sauté for a few minutes. Add the shallot, herbs and chopped garlic and sauté for a few more minutes.

Place a spoon full of wild mushroom on each baguette crostini.

Serve immediately.

Vegan Option:

Use vegan parmesan cheese and butter substitute.

This is a favorite recipe from a cooking school I attended in Tuscany. Rich, tasty, and easy to prepare in advance, just toast and plate prior to serving.