Mushroom Crostini
By: Anonymous
Published: Friday, February 12, 2010 - 10:10pm

Ingredients




4 slcs Atkins white bread crusts trimmed
(save crusts to make breadcrumbs)
2 tablespoons olive oil
2 garlic cloves pressed
teaspoon oregano
10 ounces button mushrooms sliced
10 ounces assorted wild mushrooms
(shiitake, morels, cremini, oyster)
2 tablespoons chopped sun-dried tomatoes in oil lightly drain
2 tablespoons chopped fresh parsley
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Heat oven to 300 degrees. Toast bread 15 minutes, until crispy throughout. Cut each slice in half diagonally, then in half again to form four triangles. 2 Heat oil in a large skillet over medium heat. Add garlic and oregano; cook until garlic is lightly colored, about 30 seconds. Add mushrooms and cook 10 minutes or until brown. 3 Mix in sun-dried tomatoes and parsley. Season to taste with salt and pepper. Divide mixture over toast points and serve. 4 This recipe yields 4 servings. 5 Description: "Though mushrooms appear in the market year round, their peak season is spring. The more exotic varieties are more intensely flavored than button, or white, mushrooms."