Wild Mushroom Crostini With Truffle Oil And Thyme

• Mushrooms with Thyme
• 3 tablespoons butter
• 12 ounces assorted wild mushrooms (such as morels, shiitake, oyster, black trumpet, and crimini), sliced
• 1 1/2 teaspoons chopped fresh thyme
• 2 cloves garlic, minced
• Thyme Vinaigrette
• 1/4 cup apple cider vinegar
• 3 tablespoons fresh thyme
• 2 tablespoons mayonnaise
• 1 small shallot, chopped
• 1/4 cup olive oil, plus a little more for brushing
• 1/3- to 1/2-inch-thick slices of baguette or pain rustique
• 1 teaspoon honey

1. Melt butter in large skillet over medium-high heat.
2. Saute garlic, mushrooms, and thyme until browned (about 8 minutes). Season with salt and pepper. Can be refrigerated to allow flavors to meld and then warmed up later.
3. Make vinaigrette by combining first 4 ingredients in blender 10 seconds.
4. With blender running, gradually add 1/4 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
5. Preheat oven to 400u0b0F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
6. Mound mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

mushrooms, butter, mushrooms, thyme, garlic, thyme, apple cider vinegar, fresh thyme, mayonnaise, shallot, olive oil, rustique, honey

Taken from food52.com/recipes/11022-wild-mushroom-crostini-with-truffle-oil-and-thyme (may not work)