Wild mushroom crostini is a delicious antipasti that can be prepared in many ways. You can also add cream cheese to turn it into a wonderful spread.
100g unsalted butter
500g mixed wild mushrooms (shiitake, enoki, oyster and Swiss brown)
1/2 cup dry sherry
2 teaspoon chopped thyme
3 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Salt and pepper to taste
Baguette, sliced and toasted for serving
Heat the butter in a large frying pan over medium heat. Fry the mushrooms in batches for 1-2 minutes per side until they brown and wilt. Add the garlic and cook for another minute until fragrant. Put all the fried mushrooms in the frying pan. Pour in the sherry and add the thyme. Increase the heat to high. Cook for 2-3 until the sherry evaporates. Season it with salt and pepper. Toss lightly and serve with toasted baguettes.
Photo Courtesy Of: swanksalot