Gourmet, Month 2008

The traditional crostini is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.

Mushroom Topping

3 tablespoons butter

1 1/2 teaspoons chopped fresh thyme

12 ounces assorted wild mushrooms, sliced

(such as stemmed shitake, oyster, black trumpet, and crimini)

Thyme Vinaigrette
1/4 cup red wine vinegar	1/2 cup olive oil plus more for brushing
3 tablespoons fresh thyme leaves	8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
2 tablespoons mayonnaise	Truffle oil
1 small shalot, chopped

For mushroom topping: Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover, chill. Rewarm before using.

For thyme vinaigrette: Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

3 LARGE CLOVES GARLIC, MINCED	4 TABLESPOONS OIL, DIVIDED
1 1/8 TEASPOONS SALT	1 TABLESPOON SOY SAUCE
1 /2 CUP FRESH LIME JUICE	1/2 TEASPOON RED PEPPER FLAKES
1/4 CUP SWEET ORANGE MARMALADE	1/2 TEASPOON PEPPER
1/4 CUP FINELY CHOPPED CILANTRO	1 LB LARGE SHRIMP, CLEANED (21 TO 25)

Using a large knife, mince and mash garlic with 1 teaspoon salt. Whisk together garlic, lime, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, 1/8 teaspoon salt and pepper. Set aside and reserve ]/3 cup of sauce for dipping sauce. Pour marinade in a plastic bag and add shrimp. Press down to remove air from the bag and seal. Marinate in refrigerator for at least 30 minutes. After marinating, drain shrimp and pat dry. Heat 1 1/2 teaspoons oil over moderate high heat. Add half the shrimp at a time and cook until golden brown and cooked through, around 3 minutes. Serve warm or at room temperature.

12 ears fresh corn*	3/4 teaspoon dry mustard
3/4 cup chopped onion	Dash pepper
3/4 cup chopped green pepper	2 1/4 cups milk
6 Tablespoons butter or margarine	3 eggs, slightly beaten
6 Tablespoons flour	1 cup cracker crumbs
3 teaspoons salt	3 Tablespoons butter or margarine, melted
1 1/2 teaspoons paprika

When shopping: Look for bright green husks, fresh-looking silk, plump but not too large kernels.

To prepare: Refrigerate unhusked corn until ready to use. Corn is best when eaten as soon after picking as possible. Husk ears and remove all silk just before cooking.

To cook: Place corn in enough unsalted cold water to cover (salt toughens corn). Add 1 Tablespoon sugar and 1 Tablespoon lemon juice to each gallon of water. Heat to boiling; boil uncovered 2 minutes. Remove from heat; let corn stand about 10 minutes before serving.

Heat oven to 350°. Cook and stir onion and green pepper in 6 Tablespoons butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole.

*Or, use 3 packages (30 ounces) frozen whole kernel corn, cooked and drained; or 3 cans (3 pounds) whole kernel corn, drained.