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Wild Mushroom Crostini
Wild Mushroom Crostini
(Crostini di Funghi Selvatici)
 
 
Ingredients:
 
36 1/3-inch thick baguette slices
2 tablespoons extra virgin olive oil
1/3 cup chopped shallots
2 and 1/4 cups chopped oyster mushrooms
2 and 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 and 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Parmigiano cheese (about 1 and 3/4 ounces)
 
Directions:
 
Preheat oven to 375F.

Arrange baguette slices on rimmed baking sheet.

Toast in oven until golden, about 9 minutes.

Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Heat olive oil in large skillet over medium-high heat.

Add shallots; saute 1 minute.

Add all mushrooms; saute until beginning to brown, about 6 minutes.

Stir in garlic; saute 1 minute.

Remove from heat.

Stir in cream, rosemary, and lemon peel.

Season with salt and pepper.

Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat broiler.

Top each toast with about 1 tablespoon mushroom topping.

Place on 2 rimmed baking sheets.

Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes.

Transfer to serving platter.

Serve warm. Makes 36.
 
That's it!
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