Mushroom And Camembert Crostini On Butter Lettuce With Truffle Vinaigrette Recipes

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WILD MUSHROOM CROSTINI



Wild Mushroom Crostini image

Provided by Julian Marucci

Categories     Blender     Mushroom     Sauté     Cocktail Party     Quick & Easy     Mayonnaise     Vinegar     Fall     Thyme     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

Mushroom topping:
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
Thyme vinaigrette:
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

Steps:

  • 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.

MUSHROOM CROSTINI



Mushroom Crostini image

This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 7

1 small (or 1/2 large) baguette
2 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 shallot, thinly sliced into rings
8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped for garnish

Steps:

  • Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
  • Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.

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