Truffled Mushroom Crostini
We just can’t get enough of super savory truffle salt! This veggie-centric recipe is easy to make, mix up and customize or just simply indulge in as is.
Makes 4 to6 servings
- 8 ounces mixed mushrooms such as cremini, shitake or portobello
- 2 tablespoons of Rocky Mountain Olive Oil Extra Virgin Olive Oil
- 3/4 teaspoon Rocky Mountain Black Truffle Sea Salt + more for sprinkling
- 1 tablespoon butter
- 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
- 1 garlic clove, minced
- 1 tablespoon fresh grated lemon zest
- Juice of half a lemon
- 1 baguette, cut into 3/4-inch slices and toasted
- 8 ounces mascarpone cheese
- Chopped fresh chives, optional
1. Using a damp paper towel or clean sponge, brush the caps of each mushroom then remove and discard any hard stems. Slice small mushrooms into1/4-inch slices and cut the large ones (such as a Portobello mushrooms) into alarge dice.
2. Heat the Extra Virgin Olive Oil in a large, wide skillet over medium heat. Add mushrooms into the skillet, making sure they are in a single layer and cook, without moving them until browned on one side, 3 to 5 minutes.Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
3. While the mushrooms are cooking, prepare your crostini. Heat your oven to 350 degrees and arrange the bread slices into one layer on a baking sheet. Brush with a bit of Extra Virgin Olive Oil then bake in the over until lightly toasted, about 5 minutes.
4. Season mushrooms with the Black Truffle Sea Salt then stir in butter, thyme and garlic. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.
5. Generously spread mascarpone cheese onto toasted bread slices and top with mushrooms. Lightly season tops of the crostini with more Black TruffleSea Salt and finish with chives.
Mix it Up: There are endless ways to mix up this recipe! Add other veggies to the sautéed mushrooms, like bell peppers or onions. Try topping the mushrooms and crostini with an over-easy egg, or chopped cherry tomatoes, torn basil and a drizzle of RockyMountain Olive Oil 18-Year Aged Balsamic.