Brick Red Butter Mushroom Crostini with Rosemary Recipe

How to make it

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• slice the baguette on a bias into 1/3" thick slices
• place slices on cookie sheet
• spray slices with olive oil
• place cookie sheet into oven at 350F for 12-15 minutes
• remove crostini when golden brown
• get a small vey fine mesh sieve (one with a handle), a mesh strainer, and a copper pan
• On low heat, begin to melt two stick of organic AA quality butter, one unsalted, one salted
• add 1/4 cup dried non-fat milk, stir
• continue over low heat, allowing the water to evaporate
• as the butter begins to froth, start stirring, keepin the heat very low
• if the froth is clouding your view from keeping an eye on the color of the milk solids, occasionally remove from heat and return
• scrape down the side of the pan for any lingering or crusted milk solids
• as the milk solid turn golden brown, you're now in the zone
• keep stirring constantly, removing from heat every few seconds to widen the window to catch the change to brick
• as brick redness begins to surface, remove from heat
• quickly use the mesh strainer to recover as much of the milk solids from the now clarified butter as possible
• repeat this process with the fine sieve and drain of any of the hot butter from the solids
• reserve the solids separately from the clarified (though now nutty) butter
• the whole straining process took 15-20 seconds, you have to move quickly or you will burn the milk solids
• slice the mushrooms into 1/4" thick slices
• pull the rosemary leaves from the sprigs and chop finely
• in a large flat sided saute pan, add the mushroom slices and clarified butter
• saute the mushrooms in the clarified butter
• add the finely chopped fresh rosemary near the end of cooking
• remove from heat and incorporated the brick red milk solids