Wild Mushroom Crostini
If you love the earthy and nutty flavor of wild mushrooms, you'll enjoy this appetizer. The flavors are enhanced with fresh thyme.
Ingredients
Mushrooms
- 3 Tbsp butter
- 12 oz assorted wild mushrooms shitke, oyster, crimini, black trumpet
- 1 ½ tsp fresh thyme chopped
Thyme Vinaigrette
- ¼ cup red wine vinegar
- 3 Tbsp fresh thyme leaves
- 2 Tbsp mayonnaise
- 1 small shallot chopped
- ½ cup olive oil plus more for brushing
- 1 baguette sliced diagonally
Instructions
Mushrooms
- Clean and slice mushrooms. Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are browned, about 8 min. Season with salt and pepper. Can be made 1 day ahead. Cover, chill. Rewarm before using.
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.
Assemble
- Preheat oven to 400°F. Arrange bread slices on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
- Mound a spoon of mushrooms on each slice. Drizzle each with thyme vinaigrette.
Notes
If you make this with plant-based butter and mayonnaise, then it will be perfect for any vegan, MIND, or mediterranean diet following guest as well as those who are avoiding dairy.