Wild Mushroom and Toasted Walnut Crostini
| Yield: | 4 Servings |
| Categories: | Autumn, Appetizers |
| 3 | tb | Extra virgin olive oil (3 to 4) |
| 3 | c | Mixed fresh wild mushrooms (chantarelles, shiitake, crimini), cleaned and coarsely chopped |
| 1 | Clove garlic, minced | |
| 2 | Green onions, thinly sliced | |
| 8 | oz | Lowfat cream cheese |
| 2 | tb | Soy sauce |
| 2 | tb | Nonfat sour cream |
| 2 | tb | Sherry |
| 1/2 | c | Walnuts, toasted and finely chopped |
| 1/4 | c | Chopped Italian parsley |
| CROSTINI | ||
| 1 | sm | Baguette |
| Extra virgin olive oil |
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