CROSTINI CON FUNGHI (mushroom and herb toasts, for four)
8 ounces mixed mushrooms, such as crimini, oyster and button, stemmed and thinly sliced
7 tablespoons extra-virgin olive oil
3 tablespoons minced flat-leaf parsley
1 tablespoon fresh lemon juice
1 clove garlic, minced
kosher salt and freshly ground black pepper to taste
8 slices country-style Italian bread, such as ciabatta
small wedge of Parmigiano-Reggiano cheese
1. Heat the oven to 475*. Toss together the mushrooms, 4 tablespoons oil, parsley, lemon juice and garlic in a medium bowl. Season with salt and pepper and let sit at room temperature until the mushrooms have softened, about 20 minutes.
2. Put the bread slices on a baking sheet and brush with the remaining oil. Bake bread sliced until golden brown, about 10 minutes. Let cool slightly, then spoon the mushroom mixture over the bread. Using a peeler, thinly slice strips of Parmigiano to garnish the crostini.
from Saveur: The New Comfort Food edited by James Oseland