From our kitchen to yours

Chris McGeorge

Mushroom CrostiniMushrooms, as I may have said previously, are one of my favorite ingredients. I really enjoy the earthy flavors and great texture. These crostini make for a nice appetizer. You can mix and match different mushrooms, featuring whatever your favorites happen to be. I try to shy away from button mushrooms because they have less flavor, but you can include a few of them as fillers. I enjoy morels, which will be in season shortly.

1 shallot, finely diced
2 tablespoons butter
10 ounces mixed fresh mushrooms (shiitake, portabella, morels, crimini …), thinly sliced
2 teaspoons fresh thyme leaves
Salt
1 baguette
1 1/2 cups grated Swiss cheese (Gruyere is preferable, but you can substitute a cheaper Swiss)
1. Sautee butter and shallot over medium heat two to three minutes.
2. Increase heat to medium-high. Add mushrooms, thyme and salt. Cook five minutes, or until mushrooms are softened and beginning to lightly brown. Remove from heat and set aside.
3. Slice baguette into half-inch slices on a diagonal. Arrange them on a cookie sheet and place them under the broiler for two minutes, or until lightly toasted. Keep an eye on them so they do not burn.
4. Top the baguette slice with the mushroom mixture, then top with grated Swiss.
5. Return to broiler for four to five minutes, or until cheese is melted and starting to brown.
6. Serve warm.

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