Oyster Mushroom Duxelles Crostini with Herbed Goat Cheese and Balsamic Reduction

1 Quart Oyster Mushrooms

Baguette-sliced and lightly toasted

1 small onion diced

2 Cloves Garlic Minced

1 Tsp Chopped Fresh Thyme + Extra sprigs for garnish

Black Pepper

1/4 cup red wine

Herbed Goat Cheese

2 Tbsp Olive Oil

Balsamic Glaze

Directions:

Heat olive oil on medium heat. Add minced garlic and diced onion. Cook until translucent. Add chopped oyster mushrooms, thyme and black pepper to taste. Continue cooking until mushrooms are light golden brown. Add wine and reduce over medium-high heat. Spread a generous amount of goat cheese on each crostini. Top with mushroom mixture. Drizzle with balsamic reduction and top each crostini with a sprig of fresh thyme. Voilà!

Recipe by: Maine Cap N Stem