Wild Mushroom Crostini
- 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
- This recipe is vegetarian
- Produce
- Mushrooms, assorted wild (12 ounces)
- Shallot, small (1)
- Thyme, fresh (1 1/2 teaspoons)
- Thyme, fresh leaves (3 tablespoons)
- Condiments
- Mayonnaise (2 tablespoons)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Olive oil plus more (1/2 cup)
- Truffle oil (1)
- Bread & Baked Goods
- 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread (8)
- Dairy
- Butter (3 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published September 1, 2008 (4 years ago).
3 people saved this recipe.
