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Author Notes: This recipe was adapted from Baltimore Chef Julian Marucci and always brings the "WOW" factor to parties. It turned me from someone who used to discretely drop mushrooms down table legs to becoming a mushroom lover. I use apple cider vinegar and add a little honey to balance out the acidity of the vinaigrette.
We usually pair this with a local Oregon Pinot Noir during wine pairing demos. The two compliment each other beautifully. - Molly Norton
Mushrooms with Thyme
- 3 tablespoons butter
- 12 ounces assorted wild mushrooms (such as morels, shiitake, oyster, black trumpet, and crimini), sliced
- 1 1/2 teaspoons chopped fresh thyme
- 2 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 3 tablespoons fresh thyme
- 2 tablespoons mayonnaise
- 1 small shallot, chopped
- 1/4 cup olive oil, plus a little more for brushing
- 1/3- to 1/2-inch-thick slices of baguette or pain rustique
- 1 teaspoon honey
- Melt butter in large skillet over medium-high heat.
- Sauté garlic, mushrooms, and thyme until browned (about 8 minutes). Season with salt and pepper. Can be refrigerated to allow flavors to meld and then warmed up later.
- Make vinaigrette by combining first 4 ingredients in blender 10 seconds.
- With blender running, gradually add 1/4 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 mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.
- This recipe was entered in the contest for Your Best Mushrooms
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