Ingredients
16 oz. Blue Oyster mushrooms, roughly chopped
1 French baguette, sliced on the bias, into about 16-18 pieces
8 oz. Gruyere cheese, shredded
Olive Oil
4 tablespoons ghee (or unsalted butter)
8 cloves garlic, chopped
½ yellow onion, finely chopped
Several sprigs of fresh thyme (dried is fine, too)
Salt and pepper to taste
Balsamic glaze
Method
- Preheat oven to 400°F
- Arrange baguette slices on a baking sheet, drizzle or brush both sides with olive oil
- Bake for 2-3 minutes, flip, and bake other side for additional 2-3 minutes or until both sides are golden brown
- Remove pan, tun oven to broil, top crostini with Gruyere, and broil until cheese is brown and bubbly, about 3 minutes
- Dry saute mushrooms in a large skillet over medium heat to sweat out excess moisture, about 3-5 minutes
- Once mushrooms have sweat a bit, add in the ghee or butter, onion, thyme and garlic and continue sauteing over medium heat until mushrooms are fully cooked, about 10 minutes.
- Add salt and pepper to taste (we find they don’t need much salt!)
- Top each cheesy crostini with a spoonful of mushrooms
- Lightly drizzle with Balsamic glaze