# What you'll need:
→ Crostini
01 - 1 French 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, 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 ground black pepper
12 - 1/3 cup heavy cream
13 - 1/2 cup Gruyère cheese, grated
14 - 2 tablespoons Parmesan cheese, grated
15 - 1 teaspoon truffle oil, plus extra for drizzling
→ Garnish
16 - Fresh chives, finely chopped
17 - Extra Parmesan cheese (optional)
# Method:
01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and bake for 8 to 10 minutes, flipping once, until golden and crisp. While still warm, rub with cut sides of garlic clove. Set aside.
02 - Boil elbow macaroni in salted water according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium-high heat, melt butter with olive oil. Add chopped mushrooms and cook, stirring frequently, until their moisture has evaporated and they begin to brown, about 5 to 7 minutes.
04 - Incorporate minced garlic, thyme, salt, and pepper. Sauté for 1 minute until fragrant.
05 - Reduce heat to medium. Stir in cooked macaroni, heavy cream, Gruyère, and Parmesan. Mix continuously until cheeses are fully melted and mixture is creamy, about 2 to 3 minutes.
06 - Remove from heat and stir in truffle oil. Taste and adjust seasoning if needed.
07 - Top each crostini with a generous tablespoon of mushroom mac mixture. Garnish with chives, extra Parmesan, and a light drizzle of truffle oil if desired.
08 - Serve immediately while warm.
