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Bon Appétit

Wild Mushroom Crostini

By Julian Marucci

4.8

(28)

Image may contain Food Lunch Meal Dish and Platter
Wild Mushroom CrostiniCraig Cutler

The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.

Recipe information

  • Yield

    Makes 8

Ingredients

Mushroom topping:

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

Thyme vinaigrette:

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

Preparation

  1. For mushroom topping:

    Step 1

    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.

  2. For thyme vinaigrette:

    Step 2

    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.

  3. Step 3

    Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

    Step 4

    Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

TagsToastSandwichMushroomVegetableThymeHerbs & SpicesSideStarterDinnerNut FreeGluten FreeVeganWeeknight MealsQuickSauteBlenderBon Appétit
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