1poundassorted fresh mushrooms (I recommend a mix of oyster, chanterelle, crimini, shiitake, white button, baby portobella), cleaned and sliced
1teaspoonminced garlic (about 2 cloves)
1/4cupdry white wine
1teaspoonfinely chopped fresh thyme
8ozgoat cheese, at room temperature
Fresh chopped parsley for garnish
Heat large skillet over medium high heat. Add olive oil and butter. When butter is melted, add chopped shallot, sliced mushrooms, salt, and pepper. Sauté, stirring occasionally, until mushrooms have browned and liquid has evaporated.
Add minced garlic; sauté for 1 minute or until fragrant.
Add white wine and fresh thyme, sauté 2 minutes more or until wine has mostly evaporated.
Remove from heat; cool slightly. Taste, and add more salt and pepper, if desired.
Spread goat cheese on crostini, pile on mushrooms, and sprinkle with parsley. Serve immediately.
If you don't like goat cheese, try this with ricotta or plain or garlic herb cream cheese.
If you're a garlic lover, go ahead and add more. Or leave it out.