This came out of my high school cookbook and it was something special. We were looking for something carby and savory to have with salad for dinner and gave this a try. Turns out, we were nearly licking the plates. These mushrooms would probably be fantastic smothering a steak or chicken breast, folded into an omelet or as a base for a creamy pasta sauce.
1 baguette, day old and sliced into 1/2 inch slices
2 T butter
1 tsp olive oil
1 small onion, minced
2 cloves garlic, minced
1 lb mushroom, sliced
1/2 t dried thyme
1 T Madeira wine
1/2 c chicken or vegetable broth
1-2 T fresh parsley or chives, chopped
salt and pepper to taste
Heat oven to 400° F (200° C). Arrange baguette slices in one layer on a cookie sheet and bake for 10 minutes or until golden.
Heat a skillet to medium-low and add olive oil and butter. When butter starts to foam, add onion and cook until transparent. Add garlic and mushrooms to skillet and cook, stirring frequently, until most of the liquid evaporates. Add thyme, wine and chicken broth and bring to simmer, stirring until mixture is reduced by two thirds. Remove from heat and stir in parsley or chives and salt and pepper. Mound a heaping spoonful of mushrooms on top of each crostini.