Creamy Mushroom Crostini

INGREDIENTS

• 1-1/2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 teaspoons finely chopped garlic
• 8 ounces Modern crimini mushrooms, cleaned, trimmed and quartered
  (about 2-1/2 cups)
• 4 ounces Modern shiitaki mushrooms, cleaned, stems removed, caps thickly sliced (about 1-1/2 cups)
• 1/4 cup water
• 3 tablespoons heavy cream or milk
• 4 ounces Modern oyster mushrooms cleaned and stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 loaf (1 pound) Italian bread cut into 16 slices, toasted
• 2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill

INSTRUCTIONS

To make this hors d’oeuvre even easier, you can serve the mushroom topping in a bowl surrounded by the toasted Italian bread and invite guests to create their own crostini.

In large skillet, over medium heat, heat oil. Add onion and garlic; cook and stir until soft, about 3 minutes. Add crimini and shiitake mushrooms; cook and stir until lightly browned, 5 to 7 minutes. Add water and cream; cook until mushrooms are creamy, 3 minutes. Add oyster mushrooms; cook 2 minutes longer. Stir in salt and pepper. Spoon mushrooms onto bread, dividing equally and spreading to edges. Sprinkle with dill and serve immediately.

Yield: 16 appetizers