Wild Mushroom Crostini
['3 tablespoons butter', '12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced', '1 1/2 teaspoons chopped fresh thyme', '1/4 cup red wine vinegar', '3 tablespoons fresh thyme leaves', '2 tablespoons mayonnaise', '1 small shallot, chopped', '1/2 cup olive oil plus more for brushing', '8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread', 'Truffle oil']
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.
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.
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