When sauteing the mushrooms, make sure they are in one layer in the pan and not crowded — this way they will brown instead of steam. Before serving, sprinkle some truffle salt or porcini salt on top. This truffle salt (Casina Rossa Truffle and Salt by Nicola de Laurentiis) is the one we go back to most often.
8 ounces mixed mushrooms such as cremini, shitake or Portobello
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1 tablespoon butter
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 garlic clove, minced
1 tablespoon fresh grated lemon zest
Juice of half a lemon
1 baguette, cut into 3/4-inch slices and toasted
8 ounces mascarpone cheese or cream cheese
Truffle salt, optional
Chopped fresh chives, optional
Using a damp paper towel or clean sponge, brush the caps of each mushroom then remove and discard any hard stems. Slice small mushrooms into 1/4-inch slices and cut the large ones (such as a Portobello mushrooms) into a large dice.
Heat the olive oil in a large, wide skillet over medium heat. Add mushrooms and cook, without moving them until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
Season with the salt then stir in butter, thyme and garlic. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.
Generously spread mascarpone cheese onto toasted bread slices and top with mushrooms. Lightly season tops of the crostini with truffle salt and finish with chives.