Shiitake Duxelle Crostini
2 tablespoons butter
1/4 cup finely chopped shallot
1 garlic clove, minced
1/2 pound Shiitake mushrooms, stem ends trimmed, finely chopped
1/4 teaspoon salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground pepper
Melt butter in a large skillet over medium heat.
Add shallot and garlic; cook, stirring, until softened, about 3 minutes.
Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes.
Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more.
Stir in parsley and pepper.
Let cool completely.
Mixture can be spread on a slice of toasted baguette.