Creamy Mushroom & Parmesan Crostini

• 20 slices baguette, 1/4 thick
• 1/2 cup extra virgin olive oil
• 3 tbsp vegetable oil
• 1 cup white onion, finely minced
• 1 tbsp Garlic, finely minced
• 6 cups Assorted mushrooms, sliced thinly
• 2 tbsp Thyme
• 1/2 cup Parmesan Cheese, grated
• 1/8 cup Parsley, minced

1. 1. Preheat the oven to 400u0b0
2. 2. Pour the extra virgin olive oil onto a plate. Dip one side of each slice of baguette into the oil and place onto a sheet tray. Season with sale & pepper and place into th eoven for about 10 minutes until golden brown. Cool slightly.
3. 3. Heat the vegetable oil in a saute pan on med-high heat. Add in the onion & garlic and sate for 2-3 minutes until the onions start to become translucent. Ad the mushrooms and thyme and cook for an additional 405 minutes until the mushrooms have lost most of their liquid. Stir in the cream and reduce the liquid by half. Stir in the Parmesan and remove from the heat. Season with salt & pepper.
4. 4. Place a spoonful of the mixture on each crostini and garnish with a little parsley

baguette, extra virgin olive oil, vegetable oil, white onion, garlic, mushrooms, thyme, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/member/views/creamy-mushroom-parmesan-crostini-1244351 (may not work)