Wild Mushroom Crostini

GLENN RINKSY'S WILD MUSHROOM CROSTINI

MAKES 36 1/3 INCH THICK BAGUETTE SLICES


INGREDIENTS:
2 TABLESPOONS OLIVE OIL
1/3 CUP CHOPPED SHALLOTS
2 1/4 CUPS CHOPPED MUSHROOMS
2 1/4 CUPS CHOPPED STEMMED SHIITAKE MUSHROOMS (ABOUT 6 OUNCES)
1 1/4 CUPS CHANTERELLE MUSHROOMS (ABOUT 4 OUNCES)
1 GARLIC CLOVE, MINCED
1/3 CUP WHIPPING CREAM
2 TABLESPOONS BASIL
1/2 TEASPOON GRATED LEMON PEEL
3/4 GRATED FONTINA CHEESE
1/2 CUP FRESHLY GRATED PARMESAN CHEESE (ABOUT 1 3/4 OUNCES)

DIRECTIONS:
PREHEAT OVER TO 375 DEGREES. ARRANGE BAGUETTE SLICES ON PARCHMENT LINED BAKING SHEET. TOAST IN OVER UNTIL GOLDEN, ABOUT 9 MINUTES. COOL. (CAN BE PREPARED 2 DAYS AHEAD. STORE IN AIRTIGHT CONTAINER AT ROOM TEMPERATURE)

HEAT OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD SHALLOTS; SAUTE 1 MINUTE. ADD ALL MUSHROOMS; SAUTE UNTIL BEGINNING TO BROWN, ABOUT 6 MINUTES. STIR IN GARLIC; SAUTE 1 MINUTE. REMOVE FROM HEAT. STIR IN CREAM, BASIL, AND LEMON PEEL. SEASON WITH SALT AND PEPPER. COOL. MIX IN THE CHEESES. THIS CAN BE MADE 2 DAYS AHEAD. COVER & REFRIGERATE)

PREHEAT OVER TO 400 DEGREES. TOP EACH TOAST WITH about 1 TABLESPOON MUSHROOM TOPPING. PLACE ON 2 PARCHMENT LINED BAKING SHEETS. WORKING IN BATCHES, BAKE UNTIL CHEESE IS MELTED AND BEGINS TO BROWN, WATCHING CLOSELY TO PREVENT BURNING, ABOUT 6 MINUTES. TRANSFER TO SERVING PLATTER. SERVE WARM.

Good Day Cooking - December 8 2009