2tablespoonsextra-virgin olive oilplus more for garnish
1mediumleekstrimmed cleaned and finely chopped
1mediumcarrotstrimmed cleaned and finely chopped
kosher salt
Freshly ground black pepper
1poundoyster mushroomsor cremini mushrooms, cleaned and quartered
3garlic clovesgrated
2tablespoonsfinely chopped fresh flat-leaf Italian parsleyplus more leaves for garnish
For Garnish:
Parmigiano Reggiano cheesefor garnish
8to 10 (1-inch) slicesToasted crusty country bread
Aged balsamic or sherry vinegarfor garnish
Instructions
Cook The Mushrooms: Heat the oil in a large frying pan or skillet over medium heat. When it shimmers, add the leek and carrot and season with salt and freshly ground black pepper. Cook until the leek is translucent then stir in the mushrooms and garlic, increase the heat to medium-high, and season with salt and freshly ground pepper. Cook the mushrooms, stirring rarely until they're golden brown and soft and have let off most of their water, about 15 minutes. TIP: The sauteed mushrooms can be made up to three days ahead of time. Store refrigerated in an airtight container until ready to use.
Make The Parsley Salad: Stir in the chopped parsley, stir to coat then remove from heat, cover, and set aside for a few minutes. To serve, divide the mushrroom mixture among the toasts, top with shavings of cheese, additional parsley, and a drizzle of olive oil and balsamic, and serve.