# Components:
→ Crostini
01 - 1 baguette, sliced into 12 thin rounds
02 - 2 tablespoons olive oil
03 - 1 garlic clove, halved
→ Mushroom Mac
04 - 4 ounces elbow macaroni
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
07 - 7 ounces mixed mushrooms (cremini, shiitake, or button), finely chopped
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/3 cup heavy cream
13 - 1/2 cup grated Gruyère cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 1 teaspoon truffle oil, plus more for drizzling
→ Garnish
16 - Fresh chives, finely chopped
17 - Extra Parmesan cheese, optional
# Directions:
01 - Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly on both sides with olive oil, and bake for 8 to 10 minutes, flipping once until golden and crisp. While warm, rub the cut sides of garlic clove over each slice and set aside.
02 - Boil macaroni in salted water according to package directions. Drain well and set aside.
03 - In a large skillet over medium-high heat, melt butter with olive oil. Add chopped mushrooms and sauté, stirring frequently, until liquid is released and mushrooms start to brown, about 5 to 7 minutes.
04 - Stir in minced garlic, thyme, salt, and black pepper; cook for 1 minute until aromatic.
05 - Lower heat to medium. Add the drained macaroni, heavy cream, Gruyère, and Parmesan cheese. Mix until cheese is fully melted and the mixture is creamy, about 2 to 3 minutes.
06 - Remove skillet from heat and stir in truffle oil. Adjust seasoning to taste.
07 - On each crostini, spoon a generous tablespoon of creamy mushroom mac mixture. Garnish with chives, extra Parmesan, and an optional drizzle of truffle oil.
08 - Present immediately while warm for optimal texture.
