Wild Mushroom Crostini 3 ways

I got it from Janet, who got it from Slim and this is my version.  One of my favorite blogs is The Gardener's Cottage.  It is one I go to for fashion, home decor, gardening and food...Janet is vegan and I am not.  Not even close...I must say it crosses my mind now and again because she says she's over 50 and does not look a day over 40.  Check out Janet's vegan recipe for wild mushroom crostini here. 

This is my version. . .             

Wild Mushroom Crostini 

3 T butter or olive oil

12 ounces assorted wild mushrooms, sliced

1 1/2 tsp fresh thyme

Salt and pepper

Arugula

Rustic Wheat Bread

Thyme Vinaigrette

1 to 2 T red wine vinegar

3 T fresh thume leaves

4 T mayonnaise

1 tsp agave syrup

Saute butter or olive oil, mushrooms and fresh thyme until cooked.

Place sliced rustic wheat bread in the broiler until lightly golden brown.

Brush with mayonnaise.  

Top each slice with a handful of arugula and then with the mushrooms.

Whisk together the ingredients for the vinaigrette and drizzle over the mushrooms. 

Season with salt and pepper to taste.

Enjoy!