Crostini With Oven-Roasted Mushrooms

• 34 lb cremini mushrooms or 34 lb wild mushroom
• 14 cup extra-virgin olive oil
• salt
• fresh ground black pepper
• fresh thyme sprig
• 8 slices country white bread, 1/2-inch thick, 3 inches across

1. Preheat oven to 400.
2. Trim a thin slice from the stem end of each mushroom.
3. Wipe the caps clean with a towel.
4. Halve the smaller ones and quarter the larger ones.
5. Place the mushrooms in a roasting pan large enough to hold them in a single layer.
6. Drizzle the oil over them and toss gently to coat evenly.
7. Season with salt and pepper to taste.
8. Scatter the thyme sprigs around the mushrooms.
9. Roast, turning the mushrooms once or twice, until golden brown and a bit crusty, about 20 minutes.
10. During the last 10 minutes of the cooking time, place the bread slices on a baking sheet.
11. Bake on another shelf of the oven, turning the slices once, until lightly browned and crisp, 8-10 minutes.
12. When the mushrooms are done, taste them and adjust the seasonings.
13. Place the toasted bread slices on a large platter.
14. Spoon some of the mushrooms over each slice; serve immediately.

cremini mushrooms, extravirgin olive oil, salt, fresh ground black pepper, thyme, country white bread

Taken from www.food.com/recipe/crostini-with-oven-roasted-mushrooms-450461 (may not work)