3 ounce chunk Parmesan cheese
1/4 cup olive oil
1 1/2 pounds fresh white or crimini mushrooms, sliced 1/4 inch thick (about 7 1/2 cups)
1/4 cup chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon chopped fresh thyme or 1/3 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon ground black pepper
4 thick slices sourdough or whole-grain peasant bread, toasted


1. Using a vegetable peeler, shave large curls of Parmesan to make 1 cup (loosely packed); set aside. In a large nonstick skillet over high heat, heat olive oil until hot. Add mushrooms, cook, stirring frequently, until mushrooms are lightly browned and liquid nearly evaporated, about 7 minutes.
2. Reduce heat to medium; stir in parsley, garlic, thyme, salt and black pepper. Cook, stirring frequently, until all liquid evaporates, about 2 minutes. Using a spatula, press mushroom mixture down, forming an even layer; reduce heat to medium-low. Sprinkle mushrooms evenly with reserved cheese; cook uncovered, just until cheese melts, about 3 minutes. To serve, cut in 4 wedges; arrange a wedge on each slice of bread.
Serve the crostini with soup as a light lunch or alongside mixed salad greens as an appetizer.
Mushroom and Parmesan Cro
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