Mushroom Crostini

Instructions

1. Step 1

   Preheat the oven to 200°C. Cut the baguette into 12 slices and arrange them in a single layer on a baking sheet.

   Ingredients used: 240.0 gr Baguette

   Cookware: baking sheet, Chef Knife, cutting board, oven

2. Step 2

   Brush the baguette slices with 1 ¼ tbsp (20 ml) of the olive oil. Bake until crisp and lightly golden.

   Timer: 9 min (fixed)

   Ingredients used: 20.0 ml Olive Oil

   Cookware: baking sheet, oven, pastry brush

3. Step 3

   Heat the remaining 1 ¾ tbsp (25 ml) olive oil and the butter in a skillet over medium heat. Add the shallot and cook until softened.

   Timer: 3 min (fixed)

   Ingredients used: 25.0 ml Olive Oil, 60.0 gr Shallot, 20.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

4. Step 4

   Add the mushrooms and salt. Cook over high heat, stirring occasionally, until the mushrooms are browned and their released liquid has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 300.0 gr Mushroom

   Cookware: skillet, wooden spoon

5. Step 5

   Reduce to medium heat. Stir in the garlic, thyme, and black pepper, and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Fresh Thyme, 8.0 gr Garlic

   Cookware: skillet, wooden spoon

6. Step 6

   Remove the skillet from the heat and stir the lemon juice and parsley into the mushroom mixture.

   Ingredients used: 10.0 ml Lemon Juice, 10.0 gr Parsley

   Cookware: skillet, wooden spoon

7. Step 7

   Divide the mushroom mixture among the toasted baguette slices and sprinkle with Parmesan. Return them to the oven until the cheese is warm, then serve promptly.

   Timer: 3 min (fixed)

   Ingredients used: 40.0 gr Parmesan Cheese

   Cookware: baking sheet, oven