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Mushroom And Camembert Crostini On Butter Lettuce With Truff Recipe - Cooking Index

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Mushroom And Camembert Crostini On Butter Lettuce With Truff

Courses: Salads
Serves: 8 people

Recipe Ingredients

  For The Dressing
3 tablespoons 45mlSherry vinegar
1 tablespoon 15mlDijon mustard
3 tablespoons 45mlBlack truffle paste in oil
1/2 cup 118mlExtra-virgin olive oil - plus
2 tablespoons 30mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground white pepper --to taste
  For The Crostini
1   Regular or sourdough baguette - about 3" dia,
  Cut into 32 (1/4") thick slices
2 tablespoons 30mlOlive oil - (to 3 tbspns) - for brushing bread
1 tablespoon 15mlUnsalted butter
3   Portobello mushrooms (abt 3/4 lb total) - stems removed, caps
  Sliced 1/4" thk, then quartered crosswise
1/2 lb 227g / 8ozShiitake mushrooms - stems removed, caps
  Sliced 1/4" thk, then cut thirds crosswise
  Salt - to taste
  Freshly-ground white pepper --to taste
  3 ounces Camembert cheese - such as Old Chatham'
  Hudson Valley Camembert - at room temperature
  (or Brie or other soft-ripened cheese)
  For The Salad
3   Butter lettuce heads - washed, and
  Torn into large pieces
4   Hard-boiled eggs - finely grated or
  Pressed through a sieve
2 tablespoons 30mlChopped flat-leaf parsley - for garnish

Recipe Instructions

To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.

To make the crostini: Preheat the broiler.

Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.

In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until 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 salt and a generous amount of pepper, and set aside.

Spread or spoon about 1 1/2 teaspoons Camembert on each slice of the toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even dissapeared).

To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature.

For the salad: Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place 4 crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve.

This recipe yields 8 servings.

COOKING LIVE with Sara Moulton - (Show # CL-9593) - from the TV FOOD - NETWORK


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