Wild Mushroom Crostini


The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore’s Cinghiale are just as indulgent.Ingredients:3 tablespoons butter12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced1 1/2 teaspoons chopped fresh thyme1/4 cup red wine vinegar3 tablespoons fresh thyme…… Read More

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