Wild Mushroom Crostini
Total time: 15 minutes
3 tbsp butter
12 oz/355g assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced (Ruth’s note: I used mostly cremini mushrooms plus a handful of dried wild mushrooms, reconstituted & chopped)
1½ tsp fresh thyme, chopped
Scant ¼ cup red wine vinegar
3 tbsp fresh thyme leaves
2 tbsp mayonnaise
1 small shallot, chopped
½ cup olive oil plus more for brushing
1 baguette cut into ½” thick slices across
½ cup good quality olive oil
More olive oil for drizzling (epicurious suggests Truffle oil)
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.
For thyme vinaigrette:
1. Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add ½ cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
2. Preheat oven to 400°F/200°C. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
3. Mound ¼ cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil, or extra virgin olive oil.