Audubon's Wild Mushroom and Thyme Crostini

Ingredients

• baguette, sliced into 1/2-inch thick rounds
• tablespoons extra virgin olive oil, divided
• clove garlic, minced
• oz mixed wild mushrooms (cremini, shiitake, oyster), sliced
• 1/4 cup dry white wine (e.g., Pinot Grigio)
• teaspoon fresh thyme leaves, plus extra for garnish
• oz soft goat cheese, softened
• tablespoon milk or cream
• Salt and freshly ground black pepper to taste
• Optional: Drizzle of white truffle oil

Method

1. Preheat your oven to 375°F (190°C). Brush the baguette slices with 1 tablespoon of olive oil and toast them on a baking sheet for 8 minutes
2. minutes, or until lightly golden and crisp.
3. In a medium skillet, heat the remaining 2 tablespoons of olive oil over medium
4. high heat. Add the sliced mushrooms and sauté for 5 minutes
5. minutes until they have released their moisture and are nicely browned.
6. Add the minced garlic and fresh thyme to the skillet and cook for 1 minute until fragrant. Deglaze the pan by pouring in the white wine and scraping up any browned bits; cook until the wine has mostly evaporated. Season generously with salt and pepper.
7. In a small bowl, mix the softened goat cheese with the milk or cream until smooth and spreadable. Spread a layer of the goat cheese mixture onto each toasted crostini.
8. Top each crostini with a spoonful of the warm mushroom mixture. Garnish with a few extra thyme leaves and a light drizzle of truffle oil, if desired, and serve immediately.