Mushroom And Camembert Crostini On Butter Lettuce With Truff

Recipe Ingredients

		For The Dressing
3 tablespoons	45ml	Sherry vinegar
1 tablespoon	15ml	Dijon mustard
3 tablespoons	45ml	Black truffle paste in oil
1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-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	30ml	Olive oil - (to 3 tbspns) - for brushing bread
1 tablespoon	15ml	Unsalted butter
3		Portobello mushrooms (abt 3/4 lb total) - stems removed, caps
		Sliced 1/4" thk, then quartered crosswise
1/2 lb	227g / 8oz	Shiitake 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	30ml	Chopped 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.

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

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