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Receta Mushroom And Camembert Crostini On Butter Lettuce With Truff

by Global Cookbook

Ingredientes

3 Tbsp. sherry vinegar 1 Tbsp. Dijon mustard 3 Tbsp. black truffle paste in oil 1/2 c. extra-virgin extra virgin olive oil plus 2 Tbsp. extra-virgin extra virgin olive oil     Salt to taste     Freshly-grnd white pepper to taste 1 x regular or possibly sourdough baguette about 3" dia,     cut into 32 (1/4") thick slices 2 Tbsp. extra virgin olive oil - (to 3 tbspns) for brushing bread 1 Tbsp. unsalted butter 3 x portobello mushrooms (abt 3/4 lb total) stems removed, caps     sliced 1/4" thk, then quartered crosswise

1/2 lb shiitake mushrooms stems removed, caps     sliced 1/4" thk, then cut thirds crosswise     Salt to taste     Freshly-grnd white pepper to taste 3 ounce Camembert cheese such as Old Chatham"     Hudson Valley Camembert at room temperature     (or possibly Brie or possibly other soft-ripened cheese) 3 x butter lettuce heads washed, and     torn into large pcs 4 x hard-boiled Large eggs finely grated or possibly     pressed through a sieve 2 Tbsp. minced flat-leaf parsley for garnish

Direcciones

1. To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, extra virgin olive oil, and salt and pepper to taste. Set aside.
2. To make the crostini: Preheat the broiler.
3. Brush the cut sides of the baguette slices with extra virgin olive oil, and place under the broiler just till the bread is toasted on both sides. Set aside.
4. In a medium saucepan, heat 1 Tbsp. of the extra virgin olive oil and the butter over medium heat. Add in the mushrooms and saute/fry till they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add in a few drops of chicken stock or possibly water and continue to cook till they"re nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add in salt and a generous amount of pepper, and set aside.
5. Spread or possibly spoon about 1 1/2 tsp. Camembert on each slice of the toast. Broil for 1 to 2 min, or possibly till the cheese has melted (or possibly maybe even dissapeared).
6. To assemble: Reheat the mushrooms if they have cooled, or possibly, if you prefer, keep them at room temperature.
7. For the salad: Toss the lettuce and Large eggs with the dressing. Distribute on individual salad plates. Place 4 crostini on each plate, and top each one with about 1 Tbsp. of the mushrooms. Sprinkle with a little parsley, and serve.
8. This recipe yields 8 servings.

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