This recipe was adapted from Baltimore Chef Julian Marucci and always brings the “WOW” factor to dinner parties and holidays. We use apple cider vinegar and add a little honey to balance out the acidity of the vinaigrette. Pairs perfectly with an earthy Oregon Pinot Noir.
The truffle oil really takes this dish to the next level. You can buy a bottle at Whole Foods for $12 and it will literally last for years. Seriously. The best olive oil comes from a little family run place in Lake Oswego called The Oilerie. Get the truffle-infused oil. And the garlic infused oil. And the lemon-infused oil.
Note: The vinaigrette isn’t as Chartreuse as this photo makes it look. But it’s still pretty.
Mushrooms with Thyme:
3 tablespoons butter
12 ounces assorted wild mushrooms (such as morels, shiitake, oyster, black trumpet, and crimini), sliced
1 1/2 teaspoons chopped fresh thyme
2 cloves garlic, minced
Thyme Vinaigrette :
1/4 cup apple cider vinegar
3 tablespoons fresh thyme
2 tablespoons mayonnaise
1 small shallot, chopped
1 teaspoon honey
1/4 cup olive oil, plus a little more for brushing
1/3- to 1/2-inch-thick slices of baguette or pain rustique
Truffle oil (for drizzling afterwards)
1. Melt butter in large skillet over medium high heat
2. Sauté garlic, mushrooms, and thyme until browned (about 8 minutes). Season with salt and pepper. Can be refrigerated to allow flavors to meld and then warmed up later.
3. Make vinaigrette by combining first 5 ingredients in blender for 10 seconds
4. With blender running, gradually add 1/4 cup olive oil; blend until almost smooth. Season to taste with salt and pepper. Sweeten to taste with honey.
5. Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
6. Mound mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.