Sautéed cremini mushrooms with garlic and a balsamic glaze reduction on crusty bread.
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Preheat your oven to 400°F (200°C) and slice the bread into 1/2-inch thick rounds.
In a small saucepan, simmer the balsamic vinegar over medium-low heat for 8-10 minutes until it reduces by half and becomes syrupy.
Arrange bread slices on a baking sheet, brush with olive oil, and toast in the oven for 5-7 minutes until golden brown.
In a large skillet, melt the butter with a splash of olive oil over medium-high heat.
Add the mushrooms to the skillet in a single layer and cook undisturbed for 4 minutes to achieve a deep brown sear.
Stir in the minced garlic, thyme, salt, and pepper, sautéing for another 2 minutes until the garlic is fragrant.
Spread a thin layer of ricotta on each toasted bread slice, then top generously with the sautéed mushrooms.
Drizzle the balsamic reduction over the mushrooms and garnish with fresh parsley before serving.
