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.