Cooking Time: 20 mins
Servings 4

1 large garlic clove, minced
1 teaspoon chopped thyme
3 tablespoons water
Salt and freshly ground pepper
1/4 pound Fontina vegan s0key
1 tablespoon chopped parsley
Four 1/2-inch-thick slices of peasant
bread, halved diagonally
5 tablespoons extra-virgin olive oil
907g white mushrooms
2 tablespoons unsalted butter
2 medium shallots, finely chopped

Set the oven to 200degrees. 3 tablespoons of the olive oil should be drizzled over the
bread once it is placed on a baking pan. Toast for 12 minutes, or until the edges are
just beginning to turn golden. Switch on the broiler.
Slice the mushrooms very thinly in the interim. The butter should be cooked for two
minutes over high heat in a big skillet to lightly brown it. Mushrooms and the
remaining 2 tablespoons of olive oil should be added, and they should be cooked for
2 minutes without being stirred. For the next 10 minutes, simmer the mixture, stirring
regularly, until it is evenly browned. Add the shallots, garlic, and thyme, reduce the
heat to medium, and simmer for 5 minutes, or until the shallots are soft. Cook for an
additional three minutes after adding the water and scraping off any browned bits
from the pan’s bottom. After giving the mushrooms a salt and pepper seasoning, turn
off the heat.
Place the cheese on top of the toasts after spooning the mushroom mixture on them.
For two minutes, or until the cheese is melted, broil the dish. Place the crostini on a
dish, top with parsley, and then serve.