RECIPE: REC: Wild Mushroom Crostini. We made these for a friend's wedding Saturday, and they disappeared

RECIPE:
J

joe

Well-known member
before anything else. We made smaller portions, like canapes, and prepared everything the day before. There was no way we could toast the bread right before serving, so instead we made croutes: we put the bread slices in a 325*F oven until thoroughly dry and brown, brushing with olive oil halfway through the baking. I was worried they'd be too hard but the vinaigrette softened them up a bit.

The combination of wild mushrooms and lots of fresh thyme was wonderful.

WILD MUSHROOM CROSTINI

Bon Appétit | September 2008

by Chef Julian Marucci of Cinghale Restaurant, Baltimore, MD

The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.

Makes 8

Mushroom topping:

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

Thyme vinaigrette:

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 pain rustique or other flat country bread

Truffle oil

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.

http://www.epicurious.com/recipes/food/views/WILD-MUSHROOM-CROSTINI-243395

 
Joe - think I could veganize this?

We have to entertain an author friday night after work and he is a vegan. I'm just not that up on creating wonderful vegan dishes and to complicate things the friend he is bringing doesn't like the texture of bread, pasta or rice.

 
Sure, you could saute in it with oil instead of butter and maybe tofu mayo in the dressing, but

I can't think of a substitute for the bread.

 
I've done the same crostini by just sauteeing the wild mushrooms in olive oil, season

with salt and pepper, topping the crostini with the mushrooms and then finish with a very light drizzle of truffle oil (no vinaigrette, though the vinaigrette sounds great).

For a bread substitute you could use a slice of polenta, triangular or round, grilled or plain. Or how about using the topping on a slice of cooked Yukon gold potato (room temperature is fine), or cooked/cooled baby Yukon golds or red potatoes hollowed out slightly in the middle to hold the mushroom mixture (and cut a tiny slice off the bottom of the potato so the potato stays stable on the serving plate).

 
Pat, I love the polenta and potato ideas. The vinaigrette in this recipe is an opaque pale green,

and it made a nice presentation. A sprig of thyme would have been nice if I hadn't used up all my thyme in the vinaigrette.

 
The vinaigrette sounds great, can't wait to try it. Wonder how it would be on grilled

vegetables, like a platter of grilled colorful bell peppers, portabellos, red onion, zucchini and eggplant.

 
Ooh, sounds awesome! Joe, I like doing something similiar for brunch. Put the sauteed shrooms in

the bottom of a ramekin, drizzle with a little of the dressing, top with an egg and bake them. Drizzle a little truffle oil over the top when they come out of the oven. Truffle salt would be good too...and it's cheper than truffle oil.

 
Here are three vegan soups. REC: Thai Carrot, Thai Pumpkin and Wild Rice Lentil Soup

How in the world can you not like the texture of bread, rice and pasta???
Good luck with that dinner Missy!

* Exported from MasterCook *

Thai Pumpkin Bisque

Recipe By :Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
32 ounces pumpkin
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups
Dnote: I use a stick blender, and I puree the soup after I added the cilantro. This is great with either carrots or pumpkin.
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* Exported from MasterCook *

THAI CARROT SOUP

Recipe By :Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
1 pound carrots -- cut in 1" pieces
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups

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* Exported from MasterCook *

Wild Rice Lentil Soup

Recipe By :Catherine/DC
Serving Size : 14 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method1 cup green lentils
1 cup French lentils
1 cup wild rice
1 large onion -- finely chopped
fresh ground black pepper
1 large bunch Italian parsley -- chopped
1 large bunch cilantro -- chopped
3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
4 large carrots -- sliced into 2" chunks
1 cup celery -- ribs and leaves, chopped
2 large red potatoes -- diced
2 quarts vegetable broth -- good quality
2 cups water
2 bay leaves
salt and pepper -- to taste

Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.

C Notes: I've been making this soup for years, it is a good easy base for almost anything you want to put in it and freezes well. You can add other vegetables, especially root vegetables, and it takes greens very well - spinach in particular, but not if you are going to freeze some of it. Meat eaters have told me that adding a little good sweet italian sausage to it is out of this world. I sometimes use a bit of sage when I add the tomato paste. I don't do dairy anymore, but adding a little butter (around 1 tablespoon) when you add the potatoes does something quite wonderful. Enjoy!

Source:
"Veggie-Files"

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Whoa! Traca, that is a cut above. Do you uxe wild mushrooms or are regular 'shooms enough here?

 
You know, if you have access...I never met a duck egg I didn't like. smileys/smile.gif~

The chef I worked with used them regularly, poached and topping soup with a drizzle of truffle oil. I watched him make them, and he drains off some of the white so you get mostly lusciously rich egg yolk.

You know, as long as you're guilding the lily, a bit of pancetta sauteed with the mushrooms wouldn't suck either. I'm just sayin'....LOL!

 
Creminis are the same price as white mushrooms at Trader Joe's, and Oyster mushrooms were

$5.99/lb. at Whole Foods. I threw in a few shitakes at $12.99/lb, and when I checked my receipt later they had scanned in at $2.99.

Not too bad! I know these aren't truly "wild" wild mushrooms, though.

 
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