# What You’ll Need:
→ Bread & Garlic
01 - 1 baguette, sliced into 8 diagonal pieces
02 - 2 tablespoons olive oil
03 - 2 large garlic cloves, peeled (one whole, one minced)
→ Mushrooms
04 - 10 ounces mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 1 small shallot, finely chopped
08 - 1 teaspoon fresh thyme leaves, plus more for garnish
09 - Salt and freshly ground black pepper, to taste
→ To Finish
10 - 1 ounce Parmesan cheese, shaved
11 - Fresh thyme sprigs for garnish
# How to Make It:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with 2 tablespoons olive oil.
02 - Bake for 8 to 10 minutes, turning once, until golden and crisp.
03 - While still warm, rub one side of each toast with the whole peeled garlic clove. Set aside.
04 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shallot and sauté for 1 minute until translucent.
05 - Add the minced garlic and cook for 30 seconds until fragrant.
06 - Add the sliced mushrooms, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are golden and any liquid has evaporated.
07 - Stir in 1 teaspoon fresh thyme leaves and adjust seasoning as needed.
08 - Spoon the mushroom mixture evenly over the toasted bread slices. Top each crostini with shaved Parmesan and fresh thyme leaves or sprigs.
09 - Serve warm immediately.
