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Mushroom Crostini

A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. From: Saveur SERVES 4

8oz. mixed mushrooms, such as cremini, oyster, or button, stemmed & very thinly sliced
7 tbsp. extra-virgin olive oil
3 tbsp. finely chopped flat-leaf parsley leaves
1 tbsp. fresh lemon juice
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
Country-style Italian bread, such as ciabatta, cut into slices
Heat oven to 475¢ª. Toss together mushrooms, 4 tbsp. oil, parsley, lemon juice, and garlic in a medium bowl; season with salt and pepper and let sit at room temperature until mushrooms have softened, about 20 minutes.

Place bread on a baking sheet and brush with remaining oil. Bake until golden brown, about 10 minutes. Let cool slightly, then spoon mushroom mixture over bread and serve.

Crostini of Wild Mushrooms

A variety of fresh wild mushrooms work well for this dish.
From: Saveur
SERVES 2

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

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.