TRUFFLED MUSHROOM CROSTINI
Recipe from Charlotte Culinary Expert, Heidi Billotto
As seen as WCNC’s Charlotte Today April 14, 2011
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24 1/3-inch-thick baguette slices
2 Tbsp. extra virgin olive oil
1 minced shallot
2-3 cups chopped mixed button, local or wild mushrooms, chopped and squeezed dry in a towel to remove excess moisture to make what is called a “duxelle”
1 Tbsp. extra virgin olive oil
1/4 cup whipping cream
1 tsp. minced fresh rosemary leaves, minced
1/2 teaspoon grated lemon zest
Hot Shot pepper blend and truffle sea salt to taste
A drizzle of truffle oil
1 cup grated Manchego cheese
1/2 cup freshly grated Parmesan cheese
Toast baguette slices in oven until golden brown. Cool. Heat oil in large skillet over medium-high heat. Add shallot; sauté until slightly soft. Add mushrooms; sauté until they begin to brown. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with truffle salt, Hot Shot pepper blend and truffle oil. Cool. Mix in both cheeses.
To serve: Top each toast with about 1 hearty tablespoon of the mushroom topping. Place on a parchment paper-lined baking sheets. Broil until cheese is melted and begins to brown slightly.
The mushroom mix is also delish stuffed beneath the skin of a baked chicken breast or thigh, on broiled lamb chops, as an add on to your favorite beef or veggie burger or atop a grilled piece of fish.