Wild Mushroom Crostini
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8
- 3 tablespoons butter
- 2 tablespoons mayonnaise
- 1/4 cup red wine vinegar
- truffle oil
- 1 1/2 teaspoons chopped fresh thyme
- 3 tablespoons fresh thyme leaves
- 1 small shallot, chopped
- Carbohydrate 191 g(64%)
- Cholesterol 13 mg(4%)
- Fat 33 g(51%)
- Fiber 18 g(70%)
- Protein 42 g(84%)
- Saturated Fat 8 g(40%)
- Sodium 1978 mg(82%)
- Calories 1232
PreparationFor 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: 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 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.
PreparationFor 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: 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 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.
