8cupsthinly sliced mixed mushroomsoyster, shiitake caps and portobello, about 1-1/2 lb (750 g)
2tbspminced fresh parsley
Cut baguette into 1/2-inch (1 cm) thick slices; arrange on rimmed baking sheet. In large skillet, melt butter over medium heat; brush 2 tbsp (25 mL) over slices. Broil, turning once, until golden and crisp, about 2-3 minutes. Set aside.
Meanwhile, add shallots and garlic to skillet; sauté until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; sauté until golden and liquid is evaporated, 10 minutes. Stir in parsley.
Top each crostini with 1 tbsp (15 mL) mushroom mixture; drizzle with walnut oil. Top with shaved parmesan. Serve warm.
Recipe adapted from: The Canadian Living Test Kitchen. "Wild Mushroom Crostini." Canadian Living. January 2006.