Wild Mushrooms on Crostini (Funghi Trifolati)

Wild Mushrooms on Crostini (Funghi Trifolati)

Ingredients

450g/1lb chestnut mushrooms, sliced 55g/2oz dried porcini mushrooms
2 cloves garlic
75ml/3fl oz olive oil
salt and pepper
fresh parsley, chopped
1 day old French baguette.

 

Method

  1. Soak the dried mushrooms in hot water for at least one hour.
  2. In a large frying pan heat the olive oil and sauté the garlic for 2minutes.
  3. Add the sliced mushrooms and sauté for 3 to 4 minutes.
  4. Add the dried mushrooms and some of the water, strained through kitchen paper, in which the mushrooms have been soaking.
  5. Cover and simmer for about 10 minutes or until the volume of liquid has reduced.
  6. Sprinkle with the chopped parsley and serve warm.
  7. Or, add some cream or marscapone to make a creamy sauce forpasta and top with parmesan and butter.
  8. To serve with crostini, slice the baguette on the diagonal and dry it out in the oven, but do not colour it.