Crostini with Mushrooms

It's better not to wash mushrooms; they stay more flavorful and won't become watery when sautéed.

If you prefer a milder flavor, halve the garlic and sauté it briefly, then remove it.

Don't overcrowd the pan: better to cook in two batches so the mushrooms brown instead of steaming.

Salt only at the end — the mushrooms will release less water that way.

Toast until golden brown so the crostini stay crisp even with the topping.