Mushroom Crostini

Photo: flickr user Tracy Hunter

Ingredients

4 slcs Atkins white bread crusts trimmed

(save crusts to make breadcrumbs)

2 tablespoons olive oil

2 garlic cloves pressed

teaspoon oregano

10 ounces button mushrooms sliced

10 ounces assorted wild mushrooms

(shiitake, morels, cremini, oyster)

2 tablespoons chopped sun-dried tomatoes in oil lightly drain

2 tablespoons chopped fresh parsley

Salt to taste

Freshly-ground black pepper to taste

Preparation

Heat oven to 300 degrees. Toast bread 15 minutes, until crispy throughout. Cut each slice in half diagonally, then in half again to form four triangles.

Heat oil in a large skillet over medium heat. Add garlic and oregano; cook until garlic is lightly colored, about 30 seconds. Add mushrooms and cook 10 minutes or until brown.

Mix in sun-dried tomatoes and parsley. Season to taste with salt and pepper. Divide mixture over toast points and serve.

This recipe yields 4 servings.

Description: "Though mushrooms appear in the market year round, their peak season is spring. The more exotic varieties are more intensely flavored than button, or white, mushrooms."