|Mushroom Crotini with kale salad|
1/2 lb. baby bella mushrooms (or mushroom of your choice), chopped
2 tbsp butter
1 tsp garlic, chopped
1/4 tsp thyme
2 tbsp red wine or balsamic vinegar
1/2 C. Parmesan, shaved
1 baguette of French bread, sliced
Olive oil, enough for basting bread
Preheat broiler. Slice bread into slices, brush olive oil onto one side. Place under broiler until lightly toasted on top.
Meanwhile, melt butter into skillet over medium low heat. Sauté garlic then add thyme. Once fragrant, toss in mushrooms, continue to sauté then add wine or vinegar turning up the heat until liquid is reduced and mushrooms are softened.
Top toasted bread slices with mushroom sauté then add Parmesan on top. Place under broiler until cheese is melted and lightly browned. Serve warm.