~ Makes 8 Crostini ~

1 pound porcini mushrooms

1 shallot, minced

1 clove garlic, minced

1/2 cup light sour cream

2 tablespoons extra virgin olive oil

1 sprig fresh thyme--sprig leaves only

2 tablespoons chopped

2 teaspoons white truffle oil

Italian flat leaf parsley

salt and white pepper to taste

8 crostini, or thin crackers  (See "Tips & Techniques")

• Sauté shallot in olive oil in a heavy-bottom sauté pan over medium heat until clear.
• Add garlic and mushrooms and sauté 10 minutes. Sprinkle thyme over top and toss.

• Place in food processor and pulse with sour cream, parsley and white truffle oil.

• Season to taste with salt and pepper.
• Serve on thin crackers or crostini.

©Tarbell’s 1999

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