How to make it

  • 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

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