Wild Mushroom Crostini
24 slices French bread, cut diagonally
7 tablespoons olive oil
Salt and Pepper
6 tablespoons butter
1 1/2 pounds fresh wild mushrooms (crimini, oyster, shitake, portabello), chopped
1/3 cup minced shallots
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 cups dry white wine
Preheat oven to 350. Place bread slices on a baking sheet and brush with 3 tablespoons olive oil. Sprinkle with salt and pepper and bake for about 8 minutes. Cool.
Melt 2 tablespoons butter with 4 tablespoons olive oil in a heavy, large skillet over medium-high heat until butter is golden brown, about 2 minutes. Add mushrooms and sauté until golden, about 8 minutes. Add shallots, garlic and herbs and sauté 2 minutes. Add wine and simmer until mushrooms are tender, about 25 minutes. Add remaining 4 tablespoons butter and stir until butter melts. Divide the mixture evenly over the toast rounds. This recipe makes 12 nice servings.