Fava Bean And Mushroom Crostini

• 2 tablespoons olive oil
• 1 cup shallots, quartered (about 4 ounces)
• 2 fresh thyme sprigs
• 2 cups chopped oyster mushrooms
• 2 garlic cloves, thinly sliced
• 1 cup shelled fava beans (about 1 pound unshelled)
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh flat-leaf parsley leaves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons fat-free milk
• 1 1/2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh basil
• 1 1/2 teaspoons grated lemon rind
• 3 ounces goat cheese (about 1/3 cup)
• 16 (1/4-ounce) thin, diagonal slices sourdough baguette, toasted

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and thyme; cook 3 minutes or until lightly browned, stirring occasionally. Reduce heat to low; cook 4 minutes or until shallots are completely tender. Place shallots in a large bowl; leave thyme in pan. Increase heat to medium. Add mushrooms and garlic to pan; cook 5 minutes or until mushrooms are tender, stirring occasionally. Remove thyme sprigs; discard. Add mushroom mixture to shallots in bowl.
2. Cook fava beans 1 minute in boiling water; drain and place immediately into ice water for 30 seconds. Drain well. Remove outer membranes from beans; discard membranes. Add beans, juice, 1/4 cup parsley leaves, pepper, and salt to mushroom mixture; toss well.
3. Combine milk, 1 1/2 tablespoons chopped parsley, basil, rind, and cheese in a bowl. Spread 1 1/2 teaspoons cheese mixture over top of each bread slice. Top each bread slice with 1 tablespoon mushroom mixture.

olive oil, shallots, thyme, oyster mushrooms, garlic, fava beans, lemon juice, parsley, freshly ground black pepper, kosher salt, milk, parsley, fresh basil, lemon rind, goat cheese, thin

Taken from www.myrecipes.com/recipe/fava-bean-mushroom-crostini (may not work)