Wild Mushroom Crostini with Goat Cheese

1 loaf French bread, made into crostini

1 tablespoon olive oil

1 tablespoon butter

1 shallot, finely chopped (about 3 tablespoons)

1 pound assorted fresh mushrooms (I recommend a mix of oyster, chanterelle, crimini, shiitake, white button, baby portobella), cleaned and sliced

½ teaspoon salt

½ teaspoon pepper

1 teaspoon minced garlic (about 2 cloves)

¼ cup dry white wine

1 teaspoon finely chopped fresh thyme

8 oz goat cheese, at room temperature

Fresh chopped parsley for garnish

Directions at rachelcooks.com

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