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Ингредиенты
- 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
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1 x regular or possibly sourdough baguette about 3" dia,
- Â Â 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
- Â Â sliced 1/4" thk, then quartered crosswise
- 1/2 lb shiitake mushrooms stems removed, caps
- Â Â sliced 1/4" thk, then cut thirds crosswise
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 3 ounce Camembert cheese such as Old Chatham"
- Â Â Hudson Valley Camembert at room temperature
- Â Â (or possibly Brie or possibly other soft-ripened cheese)
- 3 x butter lettuce heads washed, and
- Â Â torn into large pcs
- 4 x hard-boiled Large eggs finely grated or possibly
- Â Â pressed through a sieve
- 2 Tbsp. minced flat-leaf parsley for garnish
Инструкции
- 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.
- To make the crostini: Preheat the broiler.
- 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.
- 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.
- 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).
- To assemble: Reheat the mushrooms if they have cooled, or possibly, if you prefer, keep them at room temperature.
- 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.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 238 | 88% |
| Total Fat 26.86g | 34% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 149mg | 6% |
| Potassium 214mg | 6% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.83g | 1% |
| Protein 6.11g | 10% |
