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Mushroom And Camembert Crostini On Butter Lettuce With Truffle Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)
CAL
292
FAT
78%
CHOL
54%
SOD
16%

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Ingredients for 8 servings

1/2 pound shiitake mushrooms, stems removed, caps sliced 1/4-inch thick, then cut crosswise into thirds

3 tablespoons black truffle paste, in oil

Salt and white pepper (or black pepper)

3 portobello mushrooms (about 3/4 pound total), stems removed, caps sliced 1/4-inch thick, then cut crosswise into quarters

1 regular or sourdough baguette, about 3 inches in diameter, cut into 32 (1/4-inch) thick slices

1 tablespoon dijon mustard

FOR THE CROSTINI

FOR THE salad

4 hard-boiled eggs, finely grated or pressed through a sieve

3 tablespoons sherry vinegar

Salt and freshly ground pepper

1 tablespoon unsalted butter

2 to 3 tablespoons olive oil for brushing the bread

3 heads butter lettuce, washed and torn into large pieces

2 tablespoons chopped flat-leaf parsley, for garnish

1/2 cup plus 2 tablespoons extra-virgin olive oil

3 ounces camembert cheese, such as Old Chatham's Hudson Valley camembert, at room temperature (or use Brie or another soft-ripened cheese)

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