There's a way you're supposed to enjoy mushrooms: cooked slowly until tender, juices rendering out—perfectly earthy and lovely. And I do love that; it's great. But as with scrambled eggs, which are supposed to be like custard, I sometimes prefer them the "wrong" way. A little crisp—maybe even slightly burnt?—with a bit of texture. For this crostini recipe, I lean fully in to that concept. If that isn't your thing, you can make this recipe with regular sautéed mushrooms; it's still lovely, but there's something about adding a bit of crispness that punches this recipe up. Enjoy!
1 baguette, sliced 1/4 inch thick (you should get about 24 slices)
2 tablespoons olive oil, plus more for drizzling
2 tablespoons butter
1 garlic clove, sliced
1 pound of mushrooms, cleaned and sliced 1/4 inch thick (I used a mix or shitake and cremini, but any kind you like works!)
Salt and pepper to taste
1 cup tahini
1/4 cup parsley, roughly chopped
>Preheat oven to 425° Fahrenheit.
>Spread the pieces of baguette across two baking sheets and drizzle with olive oil. Bake for about 15 minutes, flipping once, until golden brown. Set aside to cool.
>On a very hot pan over medium-high heat, add the butter, followed by the garlic, immediately followed by the mushrooms. Sprinkle with salt and pepper, and let the mushrooms sit, searing on the pan (I pressed them down with a spatula), cooking for about 3–5 minutes. The mushrooms should be golden brown and a bit crispy. Flip them and cook for another 3–5 minutes.
>To make the crostini, spread a tablespoon of tahini on each slice of baguette, top with mushrooms, and finish with parsley and olive oil.
Rather than doing a large platter, try a sleek baguette board. It’s a great way to break up a table filled with large platters, while matching any aesthetic you’re going for.
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