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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Wild Mushroom Crostini
Wild Mushroom Crostini
(Crostini di Funghi Selvatici)
 
 
Ingredients:
 
For the Mushroom Topping
3 tablespoons butter
12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced
1 and 1/2 teaspoons chopped fresh thyme

For the Thyme Vinaigrette
1/4 cup red wine vinegar
3 tablespoons fresh thyme leaves
2 tablespoons mayonnaise
1 small shallot, chopped
1/2 cup extra virgin olive oil plus more for brushing
Eight 1/3 to 1/2-inch thick slices pain rustique or other flat country bread
Truffle oil (optional)
 
Directions:
 
Prepare the Mushroom Topping
Melt butter in large skillet over medium-high heat.

Add mushrooms and thyme.

Saute until browned, about 8 minutes.

Season with salt and pepper.

Prepare the 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.

Preheat oven to 400°F.

Arrange bread on rimmed baking sheet.

Brush with olive oil.

Bake until beginning to crisp, about 8 minutes.

Mound 1/4 cup mushrooms on each bread slice.

Drizzle each with thyme vinaigrette, then sparingly with truffle oil. Makes 8.
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