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Mushroom Crostini With Thyme and Truffle Oil

Servings:
Makes 1 cup Servings
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Ingredients

  • 8 ounce button mushrooms
  • 1 1/2 teaspoon lemon juice
  • 1 teaspoon shallot
  • 1 clove garlic
  • 1 sprig thyme
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoon white truffle oil

Preparation

Baking Directions:

Put the mushrooms in a saucepot and add just enough water to come level to the top of the mushrooms.

Add the shallot, lemon juice, garlic, and thyme, and season with salt and pepper.

Cover and set over medium heat until simmering.

Continue to simmer until the mushrooms are tender, 4 to 5 minutes.

Remove the pot from the heat and let the mushrooms cool in the liquid, then strain them, reserving the liquid.

  Put the solids in the bowl of a blender.

  With the motor running, add the olive oil in a thin, steady stream, then add the truffle oil, to taste, in the same manner.

  For a less intensely flavored puree, substitute some of the reserved cooking liquid for the oil.

  Scrape the mixture out into a bowl and season to taste with salt and pepper.

The puree can be covered and refrigerated for up to 24 hours.

Let come to room temperature before serving or using.