Mushroom & Walnut Crostini

1. 1

   Preheat oven to 350u00b0F, and line a baking sheet with parchment paper. Slice baguette into 1/4 inch thick pieces, brush both sides with olive oil, and place on baking sheet. Bake for approximately 10 mins or until golden brown. Set aside.

2. 2

   While the crostini are toasting, finely chop shallots and garlic. Next, using a box grater, grate mushrooms into a large bowl

3. 3

   Heat 2 tbsp of olive oil over low heat and add shallots. Saute shallots for 3-4 minutes or until they begin to turn translucent. Add garlic and saute for an additional 2-3 minutes

4. 4

   Increase heat to medium and add mushrooms and 2 tbsp of olive oil. Saute for 3-4 mins, then turn off heat and drain excess liquid from pan and set aside.

5. 5

   In a separate pan, lightly toast 1/4 cup of chopped walnuts over low heat, then add to mushroom mixture

6. 6

   Stir in Parmesan and season with truffle salt and pepper.

7. 7

   Spoon mushroom mixture over cooled crostini. Arrange on a platter and garnish with a sprinkle of grated Parmesan and drizzle with truffle oil (optional)

* Per serving · 4 servings · Values may vary.