A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.

Yield: serves 4


  • 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.