Crostini with Truffled Mushrooms

By SFCook

From “Big Night In” by Domenica Marchetti
Found in restaurants throughout Umbria and Tuscany, crostini are toasted or grilled slices of a baguette, garnished with various savory toppings. The term truffled refers to the style in which truffles are prepared - sautéed in olive oil with garlic and parsley. The mushrooms may be served as a side dish or chopped into small pieces and spooned on top of crostini.

Ingredients

• For crostini
• 1 thin baguette or ficelle
• Extra Virgin olive oil for brushing
• For truffled mushrooms
• 2 cloves garlic, sliced paper thin
• 2 Tbs. butter
• 2 Tbs. Extra-virgin olive oil
• 2 pounds mixed mushrooms, such as portobellos, shiitakes, and cremini, trimmed and thinly sliced
• Kosher or sea salt
• Freshly ground black pepper
• 1/2 cup dry white wine
• 2 Tbs. minced fresh flat-leaf parsley

Preparation

Step 1

For crostini:
Heat the oven to 375 degrees F. Cut the bread into 1/2” thick slices and brush them on both sides with a little olive oil. Arrange half the slices on a large rimmed baking sheet.

Place the baking sheet in the oven and toast the bread slices for 7-8 minutes, or until they are golden brown around the edge and pale golden in the center. Turn the slices over and continue to toast them for 5 minutes more, or until lightly browned on both sides. Remove the toasts from the oven and let them cool to room temperature. Brush the remaining slices of bread with olive oil and toast them in the oven in the same way.

For the truffled mushrooms:
Put the garlic, butter and olive oil in a large skillet or sauté pan and place the pan over medium heat. When the butter has melted, reduce the heat to medium-low and sauté the garlic until softened but not browned, about 5 minutes. Add the mushrooms and sprinkle with a little salt and pepper. Stir the mushrooms with a wooden spoon or a spatula to coat them with the oil and butter. Sauté over medium-low heat until the mushrooms are tender and the liquid that they release has evaporated, about 20 minutes. Raise the heat to high and pour in the wine. Stir, and let the wine bubble for a minute or two. Taste and adjust the seasoning with additional salt & pepper. Remove from the heat and stir in the parsley.

Top the crostini with the mushrooms, arrange on a platter, and serve.

Do ahead:
The mushrooms may be sautéed up to a day in advance and refrigerated in a tightly lidded container. Do not add the parsley at the end of cooking. Reheat the mushrooms in a skillet placed over medium heat and stir in the parsley just before serving.

The crostini may be made ahead up to 3 days in advance and kept at room temperature in a tightly lidded container or zip-lock bag. Garnish them with the mushrooms up to 30 minutes before serving.