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MUSHROOM AND CAMEMBERT CROSTINI ON BUTTER LETTUCE

WITH TRUFFLE VINAIGRETTE

Ingredients for 4 servings:

Dressing:

3 tablespoons sherry vinegar

1 teaspoon Dijon mustard

1 tablespoon black truffle oil

1/3 cup olive oil

Sea salt and freshly ground pepper

Mushrooms:

1 tablespoon butter

12 ounces portobello mushrooms, stems off, sliced ¼” thick, slices quartered

½ pound shitake mushrooms, stems off, sliced ¼” thick, slices in thirds

Salt and freshly ground black pepper

crostini:

16 slices sourdough baguette

2-3 tablespoons olive oil, divided

3 ounces Camembert cheese

Salad:

3 small heads butter lettuce, washed, spun dry, torn in large pieces.

4 hard boiled eggs, grated or pressed through a sieve

Garnish: Italian parsley, chopped

 

Directions:

Dressing:  Whisk together the vinegar and mustard.  Add the oil in a steady stream, whisking continuously.  Season to taste with sea salt and freshly ground pepper.  Reserve.

 

Mushrooms: Saute the mushroom pieces in remaining olive oil and butter until they are dry, almost crisp on the outside.  Season to taste and set aside.

 

Crostini: Preheat the broiler.  Brush lightly with oil and broil until toasted on both sides. Spoon or lay on slices of camembert and return to the boiler for a minute or two until the cheese melts.

Salad:  Toss the greens and egg pieces with the dressing.  Lay four slices of toasted crostini on each bed of lettuce.  Divide the mushrooms among the crostinis.  Sprinkle on parsley and serve warm.