Wild mushroom crostini

Wild mushrooms crostini

For mushrooms:

1 lb  fresh (or 4 oz dried) mixed exotic mushrooms
(shiitake, king oyster, black trumpet, maitake)
2 Tbsp olive oil
2 tsp herbes de Provence
3 garlic cloves, smashed

For chèvre:
8 oz chèvre (creamy goat cheese)
1 Tbsp each fresh parsley, chives, tarragon finely chopped
2 Tbsp olive oil

For baguette:
1 baguette cut into ¼” slices
4 Tbsp melted butter
2 Tbsp fresh parsley, chopped

Clean mushrooms with a brush or damp cloth and coarsely chop. If using dehydrated mushrooms reconstitute in hot water for 15-20 mins, drain and chop.
Add oil to a 12” skillet and heat over medium-high until oil shimmers. Add mushrooms and sauté for 5 minutes. Add garlic,  herbes de Provence and sauté until mushrooms have given off moisture and begin to brown.
Add salt and pepper to taste and butter. Sauté a minute more stirring in the butter.
Discard the garlic and set mixture aside.

In a food processor, combine chèvre with chopped fresh herbs and olive oil.

Preheat oven to 325°F. Place slices of baguette on a cookie sheet and brush with melted butter.  Bake until crisp and golden (but not brown) @5-10 mins.

To assemble, spread chèvre on crisp baguette slices, top with mushrooms and sprinkle with parsley.

Serve warm or at room temperature.

Makes 25–30 crostinis