Mushroom & Walnut Crostini
- 16 ounces Baby Bella Mushrooms
- 1 Shallot
- 2 Cloves of Garlic
- 1 Small Baguette
- 4 tablespoons Olive Oil
- 1/4 cup Chopped Walnuts
- 1 tablespoon Grated Parmesan (plus more for garnish)
- 1/2 teaspoon Truffle Salt
- Ground Black Pepper to Taste
- Truffle Oil to Finish (Optional)
- Preheat oven to 350u0b0F, and line a baking sheet with parchment paper. Slice baguette into 1/4 inch thick pieces, brush both sides with olive oil, and place on baking sheet. Bake for approximately 10 mins or until golden brown. Set aside.
- While the crostini are toasting, finely chop shallots and garlic. Next, using a box grater, grate mushrooms into a large bowl
- Heat 2 tbsp of olive oil over low heat and add shallots. Saute shallots for 3-4 minutes or until they begin to turn translucent. Add garlic and saute for an additional 2-3 minutes
- Increase heat to medium and add mushrooms and 2 tbsp of olive oil. Saute for 3-4 mins, then turn off heat and drain excess liquid from pan and set aside.
- In a separate pan, lightly toast 1/4 cup of chopped walnuts over low heat, then add to mushroom mixture
- Stir in Parmesan and season with truffle salt and pepper.
- Spoon mushroom mixture over cooled crostini. Arrange on a platter and garnish with a sprinkle of grated Parmesan and drizzle with truffle oil (optional)
bella mushrooms, shallot, garlic, baguette, olive oil, walnuts, parmesan, truffle salt, ground black pepper, truffle oil
Taken from food52.com/recipes/78283-mushroom-walnut-crostini (may not work)