Wild Mushroom Crostini This is a terrific hors d' oeuvre that can be made ahead if needed. Serve warm or at room temperature. Makes 6 to 8 servings as an hors d' oeuvre
	Ingredients: 1 tablespoon extra-virgin olive oil 1 pound mushrooms, any mixture of wild and cultivated, thinly sliced 1 small onion, minced 1 clove garlic, minced 1/4 cup dry white wine, Chicken Stock or mushroom liquid from soaking dried mushrooms 2 tablespoons chopped fresh parsley 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 French baguette, cut into 1/4 -inch slices and toasted
	Instructions: 1. Heat the oil in a large skillet (a wok is ideal for this) over medium-high heat. 2. Just before it smokes, add mushrooms, onion, and garlic. 3. Cook, stirring, until mushrooms wilt and begin to brown, about 5 minutes. 4. Add wine, parsley, salt, and pepper and cook until the liquid evaporates. 5. Remove to a cutting board and chop finely. 6. Spread on toasted bread.

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