THIRTY-FIVE : CREMINI MUSHROOMS
THIRTY-SIX : CREMINI MUSHROOM & TRUFFLE OIL CROSTINI
Truffle oil.... yummmm. The End.
Okay, okay, there is more to say about this delicious dish than just that. Basically, this crostini is to die for! Roasted mushrooms are diced and tossed with chopped parsley, lots of olive oil, salt, white pepper and a few teaspoons of luscious, intoxicating truffle oil.
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| roasted cremini mushrooms |
This mix gets heaped onto *toasted* crostini slices (that are brushed with parsley pesto, of course) and it's ready to eat! And so good.
The earthy mushrooms and rich truffle oil are a match made in heaven. And, the restrained use of the truffle oil was greatly appreciated by all. Instead of overwhelming the dish, it just added a lovely, subtle punch of richness.
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| mushroom crostini with truffle oil. oh yeah! |
Love, love, love this and will do it many, many times in the future. Maybe with a little less olive oil next time...
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UPDATE : AUGUST 24 2011
I had about a cup of left-over mushroom topping from last night, so had a very yummy post-work snack today. I did realize three things:
1) I had forgotten to toast the crostini yesterday, so did that today. It makes the bread stand up better to the drippy topping, but other than that, not much difference.
2) The truffle flavor fades a bit after a day, so I would probably drizzle in a little more when eating left-overs or, if I make the mushrooms ahead, wait until right before serving to stir in the truffle oil.
3) This also makes a super yummy lettuce wrap! Nice and light... perfect for a hot day like today. I used a few leaves of romaine, but I bet something with a bitter edge, like radiccio, would be amazing.
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| reinvented as a lettuce wrap. yum! |
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