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" 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

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.