Roasted Mushrooms with Robiola and Truffle Oil
Roasted wild mushrooms lie on a bed of Robiola, a mild and soft Italian cheese. Ribbons of flat-leaf parsley and a drop of white truffle oil perfume the whole canape.
- Yield: Makes 2 dozen
Photography: Sang An
Source: Martha Stewart Weddings, Spring 2002
- 24 slices thin white bread
- 3/4 pound assorted wild mushrooms such as oyster, hen-of-the-woods, and shiitake
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 9 ounces fresh Robiola cheese, softened
- 1/4 cup fresh flat-leaf parsley, thinly shredded
- White truffle oil, for drizzling
Preheat oven to 300 degrees. Place bread in a single layer on two baking sheets. Bake, turning once, until dried out and slightly toasted, 10 to 14 minutes. Let cool on a wire rack.
Raise oven temperature to 375 degrees. Place mushrooms on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast until browned, 12 to 14 minutes. Let cool.
Using a small offset spatula, spread cheese on bread slices. Using a 2-inch round cookie cutter, cut out one round from each slice. Top each with parsley and mushrooms; drizzle with truffle oil. Sprinkle with pepper, and serve.