Preheat oven to 400. Toast slices of baguette or crusty bread, until lightly golden on edges. You may brush the bread lightly with olive oil, first, if you like.
Thinly slice the mushrooms. In a large skillet, cook butter over high heat until lightly browned for approximately 2 minutes. Add 2 tablespoons of olive oil and the sliced mushrooms and cook undisturbed until the mushrooms are browned on the bottom, about 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic, and thyme; lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan; set aside until cool.
Grate the gouda cheese. Mix with the cooled mushroom and shallot mixture with the grated cheese. Spoon the mixture onto the toasts, pressing firmly with your fingers so that it stays on the bread. Toast under the broiler until cheese melts. Sprinkle with freshly chopped parsley and serve with your favorite dry red wine.
Note: I’ve prepared these crostini and frozen them on trays. Then pulled them out later for toasting – seems to work fine!
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