Excellent first time, ok second. No idea why the difference...
Mushroom Crostini
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
8 oz. mixed mushrooms, such as cremini,
oyster, or button, stemmed and
very thinly sliced
7 tbsp. extra-virgin olive oil
3 tbsp. finely chopped flat-leaf parsley leaves
1 tbsp. fresh lemon juice
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper,
to taste
Country-style Italian bread, such as ciabatta,
cut into slices
1. Heat oven to 475¢ª. Toss together mushrooms, 4 tbsp. oil, parsley, lemon juice, and garlic in a medium bowl; season with salt and pepper and let sit at room temperature until mushrooms have softened, about 20 minutes.
2. Place bread on a baking sheet and brush with remaining oil. Bake until golden brown, about 10 minutes. Let cool slightly, then spoon mushroom mixture over bread and serve.
SERVES 4
