Wild Mushroom Crostini
This recipe is from my dear friend Janet of Gardener’s Cottage.
Ingredients
Scale
- 3 tablespoons butter or olive oil
- 12 ounces assorted wild mushrooms, sliced
- 1 1/2 teaspoons fresh thyme
- salt and pepper
- arugula
- rustic wheat bread
Thyme Vinaigrette
- 1 to 2 tablespoons red wine vinegar
- 3 tablespoons fresh thyme leaves
- 4 tablespoons mayonnaise
- 1 teaspoon agave syrup
Instructions
- Saute butter or olive oil, mushrooms, and fresh thyme until cooked.
- Place sliced rustic wheat bread in the broiler until lightly golden brown.
- Brush with mayonnaise.
- Top each slice with a handful of arugula and then with the mushrooms.
- Whisk together the ingredients for the vinaigrette and drizzle over the mushrooms.
- Season with salt and pepper to taste.
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