Wild Mushroom Crostini

Note from Cheri: Lucky guests at the Joshua Griddle Inn in Mendocino County, California will find appetizers like these waiting for them. The inn graciously shared their recipe as part of the Mendocino Wine and Mushroom Festival. The year 2000 marked the first Wine & Mushroom fest and it was a rousing success. The November event is now planned annually. Follow this link to learn more about this gorgeous area of Northern California and their fabulous Food Festivals!

5 T olive oil, divided 2 lbs. fresh wild mushrooms (such as chanterelles, morels, shitakes, etc.), trimmed, brushed clean and finely chopped 1/3 C finely diced shallots 6 garlic cloves, minced 2 T chopped fresh parsley 1 tsp. fresh tarragon, minced 1 tsp. fresh thyme, minced 2 C dry white wine one baguette

Makes 24 Crostini Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté the mushrooms until golden, about 10 minutes. Add shallots, garlic and herbs and sauté 2 minutes longer, taking care not to let the garlic brown. Add wine and simmer until mushrooms are tender and liquid has thickened. Slice the baguette thinly and brush both sides of each slice with olive oil, using the remaining 2 tablespoons of olive oil. Grill bread, or toast in the oven, turning once, until toasted on both sides. Serve mushrooms on grilled baguette slices.