Ingredients
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3/4
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1/4
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-
-
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8
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-
-
-
-
-
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-
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Directions
Crostini With Oven-Roasted Mushrooms, In ‘The Complete Italian Vegetarian Cookbook’, In ‘The Complete Italian Vegetarian Cookbook’
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Steps
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1
Done
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Preheat Oven to 400. |
|
2
Done
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Trim a Thin Slice from the Stem End of Each Mushroom. |
|
3
Done
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Wipe the Caps Clean With a Towel. |
|
4
Done
|
Halve the Smaller Ones and Quarter the Larger Ones. |
|
5
Done
|
Place the Mushrooms in a Roasting Pan Large Enough to Hold Them in a Single Layer. |
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6
Done
|
Drizzle the Oil Over Them and Toss Gently to Coat Evenly. |
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7
Done
|
Season With Salt and Pepper to Taste. |
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8
Done
|
Scatter the Thyme Sprigs Around the Mushrooms. |
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9
Done
|
Roast, Turning the Mushrooms Once or Twice, Until Golden Brown and a Bit Crusty, About 20 Minutes. |
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10
Done
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During the Last 10 Minutes of the Cooking Time, Place the Bread Slices on a Baking Sheet. |
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11
Done
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Bake on Another Shelf of the Oven, Turning the Slices Once, Until Lightly Browned and Crisp, 8-10 Minutes. |
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12
Done
|
When the Mushrooms Are Done, Taste Them and Adjust the Seasonings. |
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13
Done
|
Place the Toasted Bread Slices on a Large Platter. |
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14
Done
|
Spoon Some of the Mushrooms Over Each Slice; Serve Immediately. |
