Wild Mushroom Crostini Topping

• 2 cups wild mushrooms, chopped (such as cepes, morels, chanterelles, hen of the woods)
• 2 teaspoons garlic, minced
• 1/2 cup scallions, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons flat-leaf parsley, finely chopped
• 2 tablespoons plain sun-dried tomatoes, chopped
• Salt and freshly ground black pepper

1. In a skillet set over medium heat, heat olive oil until hot.
2. Add the scallions and cook until softened.
3. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes.
4. Add remaining ingredients and cook, stirring occasionally, 3 minutes more.
5. Transfer to a food processor and puree-spread on warm crostini.
6. Serve warm or at room temperature.

wild mushrooms, garlic, scallions, extra virgin olive oil, flatleaf parsley, tomatoes, salt

Taken from www.foodnetwork.com/recipes/wild-mushroom-crostini-topping-recipe2.html (may not work)