# What You Need:
→ Bread & Garlic
01 - 1 baguette, sliced into 8 diagonal pieces
02 - 2 tablespoons olive oil
03 - 2 large garlic cloves, peeled
→ 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
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.
02 - Arrange baguette slices on a baking sheet. Brush both sides lightly with 2 tablespoons olive oil.
03 - Bake for 8 to 10 minutes, turning once, until golden and crisp.
04 - While still warm, rub one side of each toast with a peeled garlic clove. Set aside.
05 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
06 - Add shallot and sauté for 1 minute until translucent.
07 - Add minced garlic and cook for 30 seconds until fragrant.
08 - Add sliced mushrooms, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until golden and any liquid has evaporated.
09 - Stir in 1 teaspoon fresh thyme leaves and adjust seasoning as needed.
10 - Spoon mushroom mixture evenly over toasted bread slices.
11 - Top each crostini with shaved Parmesan and additional thyme leaves or sprigs.
12 - Serve warm immediately.
