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Serving: 3 crostini for each person - 6 servings
1. Fresh Italian Loaf of bread: 18 slices (thinner than 1/2 inch) 2. Fresh Porcini* (ceps) or cultivated mushrooms**: 1lb. 3. Fresh Garlic: 1 clove 4. Fresh Parsley 5. Extra Virgin Olive Oil: 2 spoons 6. Salt, Pepper 7. Butter: 1/4 lb. Clean and cut the porcini into very thin little pieces. In a large saucepan heat oil with smashed garlic. Keep it over a medium heat until the garlic turns light brown and then add the mushrooms. Cook the mushrooms for 10 minutes, until the liquid from the mushrooms dries. Season with salt and pepper. Turn off the heat and wait until the mushrooms cool down. Add parsley in very small pieces. Cut the bread in slices (less than 1/2 inch thick). The bread has to be thinner for crostini than bruschetta. Toast the bread in the oven (350C, for 4-5 minutes) and then spread the mixed mushrooms on top. Serve at once. Options * Out of season, you can also prepare the mix with mushrooms that were cooked and frozen before. You can save time and work. ** Instead of porcini you can also use cultivated mushrooms, like champignon. The mix will be, of course, less tasty, so you can add 1/2 oz of dried sliced porcini to add flavor. Soak the dried porcini for half an hour in warm water, before you add them to cook with the fresh champignon sliced mushrooms *** Instead of cutting into very small thinly pieces, you can cut the mushrooms in bigger pieces. Cook them (as described above) and blend them in the mixer with some butter. You will then obtain a pate' to spread on toasted bread. |
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