Mushrooms and Parmesan Crostini

3 oz. chunk parmesan cheese
1/4 cup olive oil
1 1/2 lbs. fresh white or crimini mushrooms, sliced 1/4-inch thick (about 7 1/2 cups)
1/4 cup fresh parsley, chopped
2 tsp. garlic, minced
1 tsp. fresh thyme leaves or
1/4 tsp. dried thyme, crushed
3/4 tsp. salt
1/8 tsp. ground black pepper
4 thick slices sourdough or whole grain peasant loaf bread, toasted

Using a vegetable peeler shave large curls of Parmesan to make 1 cup (loosely packed); set aside.

In a large nonstick skillet over high heat, heat olive oil until hot. Add mushrooms, cook, stirring frequently, until mushrooms are lightly brown and liquid nearly evaporates, about 7 minutes.

Reduce heat to medium; stir in parsley, garlic, thyme, salt and black pepper. Cook, stirring frequently, until all liquid evaporates, about 2 minutes.

Using a spatula press mushroom mixture down, forming an even layer; reduce heat to medium-low. Sprinkle mushrooms evenly with reserved cheese; cook uncovered, just until cheese melts, about 3 minutes.

To serve, cut in 4 wedges; arrange a wedge on each slice of bread. Serve along side a salad of mixed greens, if desired.

Yield: 4 Portions
Source: Mushroom Information Center