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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent. Ingredients:
3 tablespoons butter |
12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced |
1 1/2 teaspoons chopped fresh thyme |
1/4 cup red wine vinegar |
3 tablespoons fresh thyme leaves |
2 tablespoons mayonnaise |
1 small shallot, chopped |
1/2 cup olive oil plus more for brushing |
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread |
truffle oil |
Directions:
1. For mushroom topping: Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
2. For thyme vinaigrette: Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
3. Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
4. Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.
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