Name: Wild Mushroom Crostini
Yield: Makes 8 Servings
Ingredients: 3 tablespoons butter; 12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced; 1 1/2 teaspoons chopped fresh thyme; 1/4 cup red wine vinegar; 3 tablespoons fresh thyme leaves; 2 tablespoons mayonnaise; 1 small shallot, chopped; 1/2 cup olive oil plus more for brushing; 8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread; Truffle oil

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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.

Recipe notes