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Prep time
15 minutes
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Cook time
15 minutes
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Serves
6-8
Author Notes
Mushroom and truffle is one of those flavor combinations that can't be beat in my book. This super easy appetizer takes this winning combo to the next level with the addition of toasted walnuts and parmesan cheese. It is sure to be a crowd pleaser at your next gathering! —Gia Lanzetta
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Ingredients
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16 ounces
Baby Bella Mushrooms
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1
Shallot
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2
Cloves of Garlic
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1
Small Baguette
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4 tablespoons
Olive Oil
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1/4 cup
Chopped Walnuts
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1 tablespoon
Grated Parmesan (plus more for garnish)
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1/2 teaspoon
Truffle Salt
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Ground Black Pepper to Taste
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Truffle Oil to Finish (Optional)
Directions
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Preheat oven to 350ºF, and line a baking sheet with parchment paper. Slice baguette into 1/4 inch thick pieces, brush both sides with olive oil, and place on baking sheet. Bake for approximately 10 mins or until golden brown. Set aside.
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While the crostini are toasting, finely chop shallots and garlic. Next, using a box grater, grate mushrooms into a large bowl
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Heat 2 tbsp of olive oil over low heat and add shallots. Sauté shallots for 3-4 minutes or until they begin to turn translucent. Add garlic and sauté for an additional 2-3 minutes
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Increase heat to medium and add mushrooms and 2 tbsp of olive oil. Sauté for 3-4 mins, then turn off heat and drain excess liquid from pan and set aside.
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In a separate pan, lightly toast 1/4 cup of chopped walnuts over low heat, then add to mushroom mixture
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Stir in Parmesan and season with truffle salt and pepper.
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Spoon mushroom mixture over cooled crostini. Arrange on a platter and garnish with a sprinkle of grated Parmesan and drizzle with truffle oil (optional)
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