Wild Mushroom-Chèvre Crostini

Ingredients

• Salt and pepper
• 1 tablespoon balsamic vinegar
• 12 ounces fresh mushrooms (chanterelle, crimini, morel, oyster, porcini, shiitake, or common; choose about three kinds)
• 4 ounces fresh chèvre (goat) cheese
• 1 tablespoon chopped parsley
• 2 dozen baguette slices (cut diagonally 1/4 in. thick and 3 in. long; about 8 oz. total)
• 1 tablespoon olive oil
• + 6 more ingredients
• • 1 tablespoon butter or margarine
  • 1 teaspoon dried thyme
  • ¼ cup dry white wine
  • ¼ cup fat-skimmed chicken broth or vegetable broth
  • 1 tablespoon minced garlic
  • ¼ cup minced shallots

1. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Brush tops lightly with oil. Bake on the middle rack in a 350° regular or convection oven until golden, 15 to 20 minutes. 2. Meanwhile, trim and discard discolored stem ends, bits of debris, and bruised spots from mush...

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