Crostini With Wild Mushrooms

• Garlic Oil
• 3-4 cloves garlic, minced
• small covered jar
• extra-virgin olive oil
• Place minced garlic in jar and cover with olive oil. Store in refrigerator. Let stand one full day before using.
• Crostini
• Butter cooking spray
• 1 small onion, chopped
• 1 1b. Mixed wild mushrooms, chopped
• 4 fresh basil leaves, chopped
• 1 lg. plum tomato, seeded, chopped
• 1 T fresh, grated Asiago
• Homemade garlic oil (recipe above)
• Salt and pepper
• 4 slices french bread, cut into quarters and toasted
• 2 T cream sherry
• 2 T minced Italian parsley

1. Coat large skillet with butter cooking spray. Heat over medium heat and add onion. Cook until tender and golden. Add mushrooms. Cook until tender. Add sherry, tomato and basil. Simmer 10 minutes. Season to taste with salt and pepper. Brush toast with garlic oil and top with mushroom mixture. Sprinkle with asiago and minced parsley.

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Taken from www.epicurious.com/recipes/member/views/crostini-with-wild-mushrooms-1216212 (may not work)