Recipes

Wild Mushroom Crostini

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Wild Mushroom Crostini

Wild Mushroom Crostini

amanda

Equipment

  • - Burr Mill (Coffee Grinder)

  • - Silicone Spatula Set

  • - Microplane Grater

  • - Kitchen Shears (Scissors)

  • - Digital Kitchen Scale

  • - Wooden Spoon Set (3-piece)

  • - Chef's Knife

  • - Meat Mallet (Pestle & Mortar)

  • - Bamboo Cutting Board Set

  • - Ovenproof Silicone Spatula

  • - Stainless Steel Mixing Bowls Set (3-piece)

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

Instructions

1

Instruction 1

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

Instruction 2

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

Instruction 3

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
4

Instruction 4

Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.
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