2 tbsp. olive oil
1 tbsp. unsalted butter
10 oz. cremini mushrooms, cleaned and sliced
1/2 tsp. dried thyme
fresh baguette, cut into rounds
4 oz. goat cheese
2 tbsp. milk
3 tbsp. pine nuts, toasted
2 tbsp. chopped fresh parsley
Heat the olive oil and butter in a saute pan over medium heat. Add the mushrooms and thyme and cook until mushrooms are browned and tender, about 15 minutes. Season to taste with salt and pepper.
Meanwhile, whisk the milk and goat cheese until it's a smooth, spreadable consistency. Add more milk if needed.
Spread each baguette slice with several tablespoons of the goat cheese. Top with a spoonful of the mushrooms. Sprinkle with a few pine nuts.
Arrange the crostini on a platter and sprinkle chopped parsley over everything.
Serve at room temperature.