Photo: Courtesy of Anju
2 tablespoons olive oil
1/4 cup chopped onion
5 cups chopped Asian mushrooms, King oyster, oyster, shimeji
1 garlic clove, minced
1 cup freshly grated Parmesan
24 slices baguette
In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms and garlic, saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Season with salt and pepper & finish with sesame oil.
Top each toast with about 1 tablespoon mushroom topping and grated parm. Drizzle w/ truffle and chili oil. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.