Wild Mushroom Crostini

Wild Mushroom Crostini
Photo by Craig Cutler


  • 3 tablespoons fresh thyme leaves
  • plus more oil for brushing
  • 1 ½ teaspoons fresh thyme
  • ½ cup olive oil
  • 12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini)
  • ¼ cup red wine vinegar
  • 3 tablespoons butter
  • + 4 more ingredients
    • 2 tablespoons mayonnaise
    • 8 slices pain rustique or other flat country bread
    • Truffle oil
    • 1 small shallot

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 ad...

View full recipe at Epicurious


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