Mushroom Bruschetta

Ingredients

• 1 small baguette, thinly sliced (about 24 slices)
• 1 tablespoon extra virgin olive oil
• 1 clove garlic
• 2 tablespoons extra virgin olive oil
• 2 scallions (37 grams / 1.3 ounces), minced
• 100 grams (3.5 ounces) Maitake mushrooms, cleaned and shredded
• 100 grams (3.5 ounces) Shiitake mushrooms, cleaned, stems removed and sliced
• 100 grams (3.5 ounces) Shimeji mushrooms, root end trimmed and separated
• 1 teaspoon fresh thyme leaves
• salt and pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced flat-leaf parsley

Instructions

1. 1
   Put the oven rack in the middle position and preheat to 350 degrees F (170 C).
2. 2
   Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
3. 3
   Place the bread on a baking sheet and bake until the crostini is golden brown and crisp (6-7 minutes).
4. 4
   When the crostini is done, remove the pan from the oven and give each piece a swipe with the clove of garlic.
5. 5
   In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized.
6. 6
   Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
7. 7
   Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly.
8. 8
   Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.
9. 9
   When you’re ready to serve the bruschetta, top each slice of crostini with the mushroom mixture.