You may also like
Categories:Viewed: 11 - Published at: 3 years ago
Ingredients
- 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
- Truffle oil
Method
- Melt butter in large skillet over medium-high heat.
- Add mushrooms and thyme.
- Saute 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 1/2 cup olive oil; blend until almost smooth.
- Season to taste with salt and pepper.
- Preheat oven to 400F.
- 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.
