# What You'll Need:
→ 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 and brush both sides lightly with olive oil. Bake for 8-10 minutes, flipping once, until golden and crisp. While still warm, rub each piece with the cut sides of garlic clove and set aside.
02 - Boil elbow macaroni in salted water as per package instructions. Drain well and reserve.
03 - In a large skillet over medium-high heat, combine butter and olive oil. Add chopped mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 5-7 minutes.
04 - Mix in minced garlic, thyme, salt, and black pepper. Sauté for 1 minute until fragrant.
05 - Lower heat to medium. Add cooked macaroni, heavy cream, Gruyère, and Parmesan to the skillet. Stir until cheeses are melted and mixture is creamy, around 2-3 minutes.
06 - Remove from heat and stir in truffle oil. Taste and adjust seasoning if needed.
07 - Spoon a generous tablespoon of mushroom mac mixture onto each crostini. Garnish with chives, extra Parmesan, and a light drizzle of truffle oil if desired.
08 - Serve immediately while warm.
