Wild Mushroom Crostini

This recipe is from my dear friend Janet of Gardener’s Cottage.


  • 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


  1. Saute butter or olive oil, mushrooms, and fresh thyme until cooked.
  2. Place sliced rustic wheat bread in the broiler until lightly golden brown.
  3. Brush with mayonnaise.
  4. Top each slice with a handful of arugula and then with the mushrooms.
  5. Whisk together the ingredients for the vinaigrette and drizzle over the mushrooms.
  6. Season with salt and pepper to taste.
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