1 sourdough baguette, about 24 inches (60 cm)
1/4 cup (50 mL) butter
2 shallots, diced (or 1/4 cup/50 mL diced onion)
2 cloves garlic, minced
8 cups (2 L) thinly sliced mixed mushrooms (oyster, shiitake caps and portobello) 1-1/2 lb (750 g)
1 tsp (5 mL) dried thyme
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) pumpkin seed oil
Cut baguette into 1/2-inch (1 cm) thick slices; arrange on rimmed baking sheet. In large skillet, melt butter over medium heat; brush 2 tbsp (25 mL) over slices. Broil, turning once, until golden and crisp, about 4 minutes. Set aside.
Meanwhile, add shallots and garlic to skillet; saut?ntil softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil golden and liquid is evaporated, 10 minutes. Stir in parsley.
Top each crostini with 1 tbsp (15 mL) mushroom mixture; drizzle with pumpkin seed oil. Serve warm.