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)

1. 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.
2. While the crostini are toasting, finely chop shallots and garlic. Next, using a box grater, grate mushrooms into a large bowl
3. 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
4. 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.
5. In a separate pan, lightly toast 1/4 cup of chopped walnuts over low heat, then add to mushroom mixture
6. Stir in Parmesan and season with truffle salt and pepper.
7. 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)