Mushroom and Black Truffle Crostini
Let me tell you about a little gem of Italian cuisine: these mushroom and black truffle crostini are like a gentle journey through the forests of Piedmont and the trattorias of Rome. All you need is crusty bread, tender mushrooms, and a touch of truffle that wraps each bite in a woody, refined aroma. The simplicity of quality ingredients, that's the genius of Italy. Parmesan adds a savory note, thyme brings herbal freshness, and roasted garlic gives incredible depth. Make them for an aperitif with friends or a chic starter, and you'll see them disappear in no time!
Ingredients
- Country bread8 slices
- Button mushrooms300 g
- Extra virgin olive oil4 tablespoons
- Garlic2 cloves
- Fresh thyme4 sprigs
- Black truffle (or truffle oil)10 g (or 2 tablespoons)
- Parmesan50 g
- Fresh parsley2 tablespoons
- Salt1 pinch
- Black pepper1 pinch
Instructions
- 1
Preheat the oven to 180°C. Rub the bread slices with a garlic clove, brush with olive oil, and toast in the oven for 8-10 minutes until golden.
- 2
Clean the mushrooms and slice them thinly. Mince the other garlic clove and strip the thyme leaves.
- 3
In a hot skillet with the remaining olive oil, sauté the garlic and thyme for 1 minute. Add the mushrooms and cook over high heat for 8-10 minutes until golden and tender. Season with salt and pepper.
- 4
Add the grated truffle (or truffle oil) off the heat and mix well.
- 5
Top the crostini with the mushrooms, then sprinkle with Parmesan shavings and chopped parsley. Serve immediately.
- 6
Adjust the seasoning if needed and enjoy these Italian crostini with an extra drizzle of olive oil.
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