Cooking From The Glossies: Wild Mushroom Crostini With Thyme Vinaigrette Recipe

• 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 plain rustique or other flat country bread
• Truffle oil

1. To make the mushroom topping: melt butter in a large skillet over medium-high heat. Add mushrooms and thyme. Saute until browned, about eight minutes. Season with salt and pepper.
2. To make the thyme vinaigrette: blend the vinegar, thyme, mayonnaise, and shallot in a blender for 10 seconds. With the machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season with salt and pepper.
3. Preheat oven to 400u0b0F. Arrange the bread on a rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about eight minutes.
4. Mound 1/4 cup mushroom mixture on each bread slice. 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.seriouseats.com/recipes/2008/08/wild-mushroom-crostini-thyme-vinaigrette-dressing.html (may not work)