Recipe for: Mushrooms a la Plancha Crostini
|1||baguette, sliced ¼-inch-thick|
|2 Tbsp||olive oil, plus more for drizzling|
|1||garlic clove, sliced|
|1 lb||mushrooms, cleaned and sliced ¼-inch-thick|
|¼ cup||parsley, roughly chopped|
|salt, to taste|
|pepper, to taste|
1. Preheat oven to 425°F.
2. Spread baguette slices across two baking sheets. Drizzle with olive oil. Bake for about 15 minutes, flipping once, until golden-brown. Set aside to cool.
3. In a very hot pan over medium-high heat, add butter. Follow with garlic, and immediately follow with mushrooms. Sprinkle with salt and pepper; let mushrooms sit, searing on pan, for three to five minutes. They should be golden-brown and a bit crispy. Flip, and cook for another three to five minutes.
4. To make the crostini, spread tablespoon of tahini on each baguette slice. Top with mushrooms, and finish with parsley and olive oil. Enjoy!