Wild Mushroom Crostini with Truffle Oil - Walter Stewart's Market
Impress your guests by adding this elegant and savory appetizer from Julia Deane’s Culinary Works to your “big game day” spread.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Baking sheet
- Oven
- Cooling rack
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving platter
- Peeler
- Grater
Ingredients
- 1 french baguette
- 1/4 cup olive oil
- 2 tablespoons butter or olive oil
- 3 small shallots, finely chopped
- 2 pounds mixed wild mushrooms, cleaned and chopped (chanterelles, shiitake, crimini, etc.)
- 1/2 tablespoon fresh or 1/2 teaspoon dried thyme
- salt
- pepper
- 1/3 cup Marsala wine
- 1/4 cup chopped Italian parsley
- 1/4 cup heavy cream
- Truffle oil
- Asiago cheese
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