This recipe was taken from the Epicurious app from my Ipod. You can also find this recipe online on the epicurious.com website. I made this last night and we had it again tonight. We loved it that much! The mushroom topping makes enough for 8 pieces of toast but the vinaigrette makes alot! The first night I used a mixture of crimini and shiitake, the next night I used a mixture of oyster, shiitake, button, and portobello mushrooms. They were both very good. I skipped the truffle oil….who has truffle oil?? You could double or triple the amount of mushrooms and keep the vinaigrette recipe the same. Thank you Laura for recommending this one to me!
Wild Mushroom Crostini
Bon Appétit | September 2008
Yield: Makes 8
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
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
For 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.
In the picture above, I made this recipe on a girl’s August long weekend in Banff, Alberta. I could not find fresh thyme at the Safeway there, so I used dried. I used half of what the fresh called for. The recipe actually worked out just fine.