Crostini Boscaiolo- Mushroom Toasts Recipe

How to make it

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• Heat 1 T extra virgin olive oil in large saute pan over medium heat until it slides easily across the bottom
• Add mushrooms just so that they cover the pan in one layer, sprinkle salt and pepper over them and let them brown without moving them too often, really let them color
• As the mushrooms are cooked remove and reserve them and add a new batch, sprinkling with s&p again and adding oil. It usually takes me 3 batches in a large skillet
• When all of the mushrooms are browned add the onion(may need to add more oil) and saute until softened
• Strip the leaves from the thyme and add them to the onions, saute until you smell the aroma of the thyme
• Now deglaze with the white wine, cook the wine down for a minute and add the stock
• Cook the liquid down until it starts to slightly thicken and then add the reserved mushrooms
• Cook until the liquid coats the mushrooms nicely, then add the cream and cook another minute to meld the flavors, adjust seasoning at this point
• The above may done ahead and reheated to top the toasts at the last minute
• Now make the crostini: slice the baguette about 1/4 inch thick and rub one side with the peeled garlic clove
• Broil the baguette slices until just starting to brown
• Top the garlic side of the baguette with a few tablespoons of the mushroom mixture
• Grate a light snowfall of parmigiano(could use asiago or romano but please no waxy green can 'parmesan'!) over the toasts and stick back under the broiler just to melt the cheese- yummo