Pompom Mushroom Crostini
* 3 each Pompom mushrooms
* 1 sprig fresh thyme, chopped
* 1 baguette French bread
* 1/3 pound brie cheese
* 2 oz. extra virgin olive oil
* Salt and pepper to taste
Place mushroom on baking tray, drizzle with olive oil, season with thyme, salt and pepper.
Bake at 350°F for 8 min.
Slice the baguette thinly, brush both sides of each slice with olive oil.
Grill bread, turning once, until toasted on both sides.
Slice the mushrooms, place on crostini with slice of brie cheese. Season with salt and pepper and bake until cheese is melted.
Recipe from the 2002 Kennett Square Mushroom Festival Cooking Demonstration
Chef Sean Scully and Chef Gregory Daylor
The Mushroom Demons of Washington, DC
Catering by Windows, Washington, DC