Wild Mushroom Crostini

• 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

1. Melt butter in large skillet over medium-high heat.
2. Add mushrooms and thyme.
3. Saute until browned, about 8 minutes.
4. Season with salt and pepper.
5. DO AHEAD: Can be made 1 day ahead.
6. Cover; chill.
7. Rewarm before using.
8. Blend first 4 ingredients in blender 10 seconds.
9. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth.
10. Season to taste with salt and pepper.
11. Preheat oven to 400F.
12. Arrange bread on rimmed baking sheet.
13. Brush with oil.
14. Bake until beginning to crisp, about 8 minutes.
15. Mound 1/4 cup mushrooms on each bread slice.
16. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

butter, mushrooms, thyme, red wine vinegar, thyme, mayonnaise, shallot, olive oil, rustique, truffle oil

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-crostini-243395 (may not work)