Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Wild Mushroom Crostini
Wild Mushroom Crostini
(Crostini di Funghi Selvatici)
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)
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 400F.

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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