Wild Mushroom Crostini

Ingredients for Wild Mushroom Crostini

• 45ml butter

• 350g 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

• 120ml olive oil plus more for brushing

• 8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread

• Truffle oil

How to make Wild Mushroom Crostini

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.

Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 120ml olive oil; blend until almost smooth. Season to taste with salt and pepper.

Preheat oven to 204°C. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

Mound 60ml mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.