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Ingredients:

• 1 large or 2 small baguettes, sliced diagonally into ½ inch slices
• 1.5 pounds mushrooms (portobello, shiitake, cremini, button or a mix)
• 3 Tablespoons butter
• 2 Tablespoons extra virgin olive oil
• 2 small shallots, peeled and finely sliced*
• ¼ cup of dill pickle brine (strained)
• 3 ripe but firm avocados, peeled and diced
• 2 garlic cloves, finely minced
• Juice from 1 lime (approximately 3 teaspoons)
• Fresh cracked pepper
• Flaky sea salt

Directions:

1. Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a large baking sheet. Toast in the oven until just lightly browned, about 5-7 minutes.
2. Rinse mushrooms and wipe clean. Quarter or slice into thick pieces (about 1/3�). Add butter and olive oil in large skillet (large enough so mushrooms aren’t crowded) and place over medium heat until butter is melted and fragrant � about 2-3 minutes. Add shallots and cook, stirring constantly for 1-2 minutes, until they are softened. Add mushrooms and stir to combine thoroughly. Cook for about 7 minutes, until all pieces are tender and starting to brown slightly. Add the pickle bring and cook for 1-2 minutes, or until brine is absorbed. Remove from pan and set aside.
3. Lightly mash the avocado (keep some texture) and add garlic, lime juice, and a little cracked pepper to taste. Spread on baguette slices, and top with a small spoonful of mushrooms. Add a few flakes of sea salt before serving. NOTE: the pickle brine is salty, so taste the finished crostini before adding salt, and use sparingly!

*One half of a small red onion may be substituted for the shallots, but it will add a stronger onion profile and soften the impact of the pickle brine. Soak in ice water for 10 minutes to reduce the bite.

This article appeared in the May 2024 edition of the HealthPerks newsletter.