Ingredients
1 small baguette, thinly sliced (about 24 slices)
3 tablespoon extra virgin olive oil
1 clove garlic
37 g scallions minced
100 g Maitake mushrooms, cleaned and shredded
100 g Shiitake mushrooms, cleaned, stems removed, and sliced
100 g Shimeji mushrooms, root end trimmed and separated
1 teaspoon fresh thyme leaves
salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon minced flat-leaf parsley
Preparations:
- Put a grill in the middle and preheat to 170°C.
- Pour 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly grease the top of each slice of bread.
- Place on the baking tray and bake it for about 6 to 7 minutes until crostini is golden brown and crispy.
- When the crostini is ready, take the pan out of the oven and touch a clove of garlic in each bite.
- In a pan Fry, add 2 tablespoons of olive oil and chopped garlic; fry until the garlic is golden brown and caramelized; add mushrooms and thyme, and fry until most of the moisture in the mushrooms evaporates and the outside becomes golden brown.
- Season with salt and pepper, then add the balsamic vinegar. Add mushrooms to get a smooth glaze.
- If no liquid remains, turn off the heat, add the parsley, stirring occasionally to distribute it evenly.
- Let the mushrooms cool to room temperature. When you are ready to serve bruschetta, pour the mushroom mixture over each slice of crostini.