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Recipe of the Day:
Creamy Mushroom Crostini
Submitted by: taramay

taramay says: "When sautéing the mushrooms, arrange them in one layer in the pan, this way they will brown instead of steam. Before serving, sprinkle some truffle salt on top, which adds a lovely earthy character. The truffle salt is completely optional, but if you want to splurge a bit, it is completely worth it."

•8 ounces mixed mushrooms (such as cremini, shitake and Portobello)

•2 tablespoons olive oil

•1 tablespoon butter

•1 teaspoon salt

•2 teaspoons fresh thyme leaves (substitute 1/2 teaspoon dried thyme)

•1 garlic clove, minced

•1 tablespoon lemon zest

•juice of half a lemon

•1 baguette, cut into 3/4-inch slices

•8 ounces mascarpone cheese

•truffle salt (optional)

•chopped chives (optional)

1.Preheat oven to 350 degrees F.

2.Using a damp paper towel or clean sponge, brush the caps of each mushroom then remove and discard any hard stems. Slice any small mushrooms into ¼-inch slices and cut the large ones (such as a Portobello mushroom) into large dice.

3.Preheat a large skillet or sauté pan over medium heat. Add a tablespoon of olive oil, and then sauté mushrooms, stirring until golden brown, 5-8 minutes. Sprinkle in a teaspoon of salt, butter, thyme and garlic and sauté, stirring until the butter has absorbed.

4.Arrange bread slices into one layer on a baking sheet. Bake in the oven until lightly toasted, about 5 minutes.

5.Spread mascarpone cheese onto each bread slice then top with mushrooms and a pinch of truffle salt and chopped chives.

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