The Competent Cook by Lauren Braun Costello

Author:Lauren Braun Costello
Language: eng
Format: mobi
Tags: ebook, book
Publisher: F+W Media
Published: 2009-11-13T08:00:00+00:00

Mushroom Ragout Crostini with Truffle Oil

Savory, sautéed mushrooms and salty melted cheese finished with a hint of truffle oil is a mouth-watering combination. Any selection of mushrooms will work. The key is to let all the moisture released by the mushrooms evaporate before adding the cheeses so the final product is thick and creamy, not runny and wet.

For the crostini:

1 French baguette, sliced on bias in ¼-inch slices

For the mushroom ragout:

2 tablespoons vegetable oil

1 shallot, finely diced

3 cups mushrooms, such as shitake, crimini, oyster, and chanterelles

¼ cup grated Parmesan cheese

¼ cup soft goat cheese

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons truffle oil

ESSENTIAL EQUIPMENT

cutting board

bread knife

chef’s knife

dry measuring cups

measuring spoons

sheet pan

large sauté pan

wooden spoon

ESSENTIAL TECHNIQUES

mise en place

knife skills

sautéing

MAKES APPROXIMATELY 2 CUPS.

1 For the crostini, preheat the oven to 400°F. Place the thinly sliced baguette on a sheet pan and bake until crisp, about 8 to 10 minutes. Cool on a wire rack and set aside (or store in an airtight container for up to one week).

2 For the mushroom ragout, heat the vegetable oil over medium-high heat in a large sauté pan. Add the shallots and sauté until tender. Then add the mushrooms and sauté until tender and the excess moisture has evaporated, about 10 minutes. Add both cheeses, stirring until melted.

3 Remove the pan from the heat, season with salt and pepper, then add the parsley and truffle oil. Top each crostini with the warm mushroom mixture and serve at once.

The mushroom ragout can be made several days in advance— without the truffle oil. Reheat the mixture in the microwave, then stir in the truffle oil right before you serve it.

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