Sauteed Mushroom Crostini

Ingredients

2 tsp extra-virgin organic olive oil
¹⁄₂ yellow onion, cut into small dice
Sea salt
Generous pinch cracked black pepper
¹⁄₂ cup dried maitake mushrooms, soaked until tender, about 5 minutes
3 c coarsely chopped mixed organic fresh mushrooms (cremini, button, oyster, morels, portobello)
3 slices whole-grain bread
¹⁄₂ cup coarsely chopped fresh flat-leaf parsley
1 tsp fresh lemon juice

Place oil and onion in skillet over medium heat. When onion begins to sizzle, add pinch of salt and pepper and saute until translucent, about 3 minutes.
Drain maitake mushrooms, reserving water.
Stir all mushrooms into skillet.
Add pinch of salt and saute until mushrooms release their juices and begin to reabsorb them.
Season with ¹⁄₂ teaspoon salt and add ¹⁄₃ cup of the mushroom soaking water to skillet (discard the remaining water).
Cover and reduce heat to low. Cook, stirring frequently, until mushrooms are tender and beginning to brown, about 8 minutes.
When mushrooms are almost ready, toast the bread and cut slices in half, creating triangles.
Remove mushrooms from heat and stir in parsley and lemon juice.
Spoon evenly onto toast pieces and serve hot.

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