# What You'll Need:
→ Bread & Garlic
01 - 1 baguette, sliced into 8 diagonal pieces
02 - 2 tablespoons olive oil
03 - 2 large garlic cloves, peeled
→ Mushrooms
04 - 10 ounces mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small shallot, finely chopped
08 - 1 teaspoon fresh thyme leaves
09 - Salt and freshly ground black pepper to taste
→ Finishing
10 - 1 ounce Parmesan cheese, shaved
11 - Fresh thyme sprigs for garnish
# How to Make It:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with 2 tablespoons olive oil.
02 - Bake for 8 to 10 minutes, turning once, until golden and crisp. While still warm, rub one side of each toast with a peeled garlic clove.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chopped shallot and sauté for 1 minute until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Add the sliced mushrooms, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are golden and any liquid has evaporated. Stir in 1 teaspoon fresh thyme leaves and adjust seasoning as needed.
05 - Spoon the mushroom mixture evenly over the toasted bread slices. Top each crostini with shaved Parmesan and fresh thyme leaves or sprigs. Serve warm.
