Sunday, December 19, 2010

Wild Mushroom Crostini

Wild Mushroom Crostini
From Epicurious

Printable Recipe

Total time: 15 minutes

Serves 8

Mushroom topping:
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

Thyme vinaigrette:
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.

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