A delightful appetizer featuring a medley of mushrooms and fresh herbs on crispy baguette slices.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the baguette slices for even toasting.
Slice the baguette into thin rounds and arrange them on a baking sheet.
Cut the slices evenly to ensure they toast uniformly.
Melt the butter in a skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Brush the baguette slices with the melted butter and toast them in the oven for about 8 minutes, flipping halfway through, until golden and crispy.
Keep an eye on the slices to prevent over-toasting.
In the same skillet, sauté the shallots and garlic until fragrant, about 2 minutes.
Stir constantly to avoid burning the garlic.
Add the mushrooms, thyme, salt, and pepper to the skillet and cook until the mushrooms are tender and the liquid has evaporated, about 7 minutes.
Cook over medium-high heat to ensure the mushrooms caramelize nicely.
Stir in the parsley and remove the skillet from heat.
Adding the parsley at the end preserves its fresh flavor.
Top each toasted baguette slice with a spoonful of the mushroom mixture and drizzle with olive oil.
Serve immediately to enjoy the crostini at their best.
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