Mushroom crostini

A mushroom lover's treat particularly when this made with wild mushrooms. The topping can be prepared ahead of time and heaped onto the toasted bread slices shortly before serving.

500g mushrooms - I used a combination of chestnut, shitake and morels.
1 tbsp butter + 1/2 tsp butter
1 tbsp + 1 tsp extra virgin olive oil
1 medium onion, chopped finely

2 tbsp low-fat crème fraiche

1 baguette cut into 1/2 inch slices (about 10-12)
handful of flat leaf parsley, chopped

1/4 cup Parmesan or Pecorino cheese (optional)

freshly ground pepper

Salt to taste

• Clean the mushrooms and slice them into smaller pieces. 
• Melt 1 tbsp butter and 1 tbsp of oil in a skillet over medium high heat. Add the mushrooms to the melted fat along with salt and cook them till they are browned nicely and all the liquid has evaporated. The browning concentrates the mushroom flavour. Do not overcrowd the skillet, otherwise the mushrooms will end up boiling in their own liquid.
• Remove the mushrooms to a cutting board and chop roughly when they have cooled down.
• Return the skillet to the heat and add the remaining oil and butter. 
• Add the chopped onions and thyme and sauté till the onions just start to brown. Add the chopped mushrooms back to the pan and season with salt and pepper.
• Mix in 1-2 tbsp of creme fraiche and the chopped parsley.
• Remove from heat and keep aside till the time you need it. 

To prepare the bread slices -

• Warm the mushroom mixture in a pan or microwave it for 1-2 minutes.
• Pre-heat the grill at a high setting. Brush the bread slices with olive oil on both sides and arrange them on a baking sheet. Place them on the highest rack in the oven and grill for a few minutes till they are nicely toasted. Turn the slices over and do the same on the other side.
• Spread the mushroom mixture on to the bread slices and sprinkle some cheese on top before serving.