ARTICHOKE CROSTINI WITH WILD MUSHROOMS

Artichoke Crostini with Wild Mushrooms image

Provided by Chad Sarno

Time 30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 cups steamed or jarred artichoke hearts
1/2 cup pine nuts, toasted
3 cloves roasted garlic, or 1 minced raw
1 1/2 tablespoons lemon zest
Juice of 1/2 lemon
1/2 shallot, chopped
1/4 teaspoon sea salt, or to taste
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon fresh thyme leaves, minced
Cracked black pepper
1 1/2 cups loosely-packed chanterelle, hedgehog, or other wild mushrooms
1/2 shallot, or red onion, finely minced
1/4 cup vegetable stock
2 tablespoons minced chives
2 teaspoons fresh rosemary, minced
Sea salt to taste
Freshly-ground black pepper
1 whole grain baguette
1 Recipe artichoke puree
1 Recipe sauteed wild mushrooms
1 teaspoon fresh horseradish root, peeled and finely zested
Truffle oil to garnish, optional

Steps:

Artichoke Purée: Lightly toast pine nuts in a dry saute pan over medium-low heat until golden. If using jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients except parsley and thyme to a coarse puree, stirring as needed. Season to taste with salt and pepper, and fold in fresh herbs. Set aside.
Sautéed Wild Mushrooms: Place a large saute pan over medium heat. Add the minced shallot, tossing until translucent, slightly golden, and beginning to stick. Add the mushrooms, and a splash of the vegetable stock to deglaze. Add another splash of vegetable stock when the first stock addition reduces and the mushrooms begin to stick, being careful not to let it burn. Stir in fresh herbs and season with salt and pepper. Saute until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.Meanwhile, slice the baguette on the bias into slices. Lightly grease a hot griddle pan and grill lightly on both sides.
To assemble, lay out crostini and on each place about 1 to 2 tablespoons of the artichoke puree. Top with sauteed mushrooms and finish with fresh horseradish root, shaved fine using a microplane zester, and drizzle with truffle oil if desired.