I love mushrooms. Except for shitakes and button mushrooms. More often than not, I pair them with marsala and thyme or rosemary. They just go so well together and give everything a nice meaty, earthy flavor.
Occasionally I treat myself to some beautiful varieties at the farmers market, and this week I got some hen of the woods, oyster, and crimini mushrooms. Since I’m trying to keep from eating pasta this week, which would be my natural go-to with such lovely mushrooms, I decided to make some crostini. The bread was from the bread-making class I took at Le Pain Quotidien last week, and it was airy and delicious. A perfect little appetizer.
Wild Mushroom Crostini
1 pound assorted mushrooms
1 shallot, sliced thinly
2 garlic cloves, sliced
1/2 cup sherry or marsala wine
1 tablespoon minced rosemary
baguette slices (toasted or untoasted, your choice)
extra virgin olive oil or truffle oil for drizzling
Saute the shallot in a little olive oil for a few minutes until softened and add the mushrooms. Allow them to caramelize and develop some color before moving them. Once they are cooked through, add the garlic, rosemary, and marsala. Let the liquid cook off and them spoon over baguette slices. Drizzle with olive oil or truffle oil and enjoy!