Wild Mushroom Crostini

You can substitute other mushrooms that you may prefer to those listed in this recipe.

30 – 36 slices of French baguette bread, sliced diagonally

2 Tablespoons olive oil
1/3 cup chopped shallots
2 ¼ cup chopped oyster mushrooms
2 ¼ cups chopped and stemmed shiitake mushrooms (~ 6 oz.)
1 ¼ cup chopped chanterelle mushrooms (~ 4 oz.)
¼ cup whipping cream
1 teaspoon fresh, minced rosemary
½ teaspoon grated lemon peel
1 cup grated Fontina (or comparable) cheese
1/2 cup freshly grated Parmesan cheese (~ 1 and 3/4 oz.)

Preheat oven to 375 degrees F.  Arrange baguette slices on baking sheet and toast in oven about 9 minutes until golden.

Heat oil in large skillet over medium-high heat.  Add shallots and sauté 1 minute.  Add all mushrooms and sauté until begin to brown, about 5-8 minutes.  Remove from heat.  Stir in cream, rosemary, and lemon peel.  Season with salt and pepper.  Cool.  Mix in both cheeses. 

Preheat broiler.  Top each baguette slice with ~ 1 Tablespoon mushroom topping.  Place on baking sheet and broil until cheese is melted and begins to brown.  Watch very closely to prevent burning.  Transfer to serving platter and serve warm. 

You can work in batches and only broil half of the slices depending on the number of guests you have.  Then broil the rest if needed.

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