Mushroom And Camembert Crostini On Butter Lettuce With Truffle Vinaigrette Recipes

MUSHROOM AND CAMEMBERT CROSTINI ON BUTTER LETTUCE WITH TRUFFLE VINAIGRETTE

Steps:

• To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.
• To make the crostini: Preheat the broiler.
• Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.
• In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside.
• Spread or spoon about 11/2 teaspoons Camembert on each slice of the toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
• To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature. Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place 4 crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve.

FRISEE, PANCETTA AND WARM WILD MUSHROOM SALAD WITH BLACK TRUFFLE/SOY VINAIGRETTE

Steps:

• In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame.
• Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm.

WILD MUSHROOM CROSTINI

Steps:

• For mushroom topping:
• Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
• For thyme vinaigrette:
• Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
• Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.