Crostoni ai funghi (mushroom toast)
Prep time
Cook time
Total time
Categories: Healthy, Gluten free*Use gluten free bread, Dairy free*eliminate cheese, Quick and Easy
Wild mushrooms are too good to resist. I love to saute them with some garlic, parsley and splash of vinegar. When the mushrooms began to release their juices into the hot pan and sputter, I toasted some bread which was to be their bed. The mushrooms now carefully placed on top of the toast, I sliced off some cheese to tuck them in and placed them under the grill to nicely melt. The oozing creamy cheese and the earthy mushrooms on the crisp toasted bread are the perfect mouthful of autumn.
Wild mushrooms are too good to resist. I love to saute them with some garlic, parsley and splash of vinegar. When the mushrooms began to release their juices into the hot pan and sputter, I toasted some bread which was to be their bed. The mushrooms now carefully placed on top of the toast, I sliced off some cheese to tuck them in and placed them under the grill to nicely melt. The oozing creamy cheese and the earthy mushrooms on the crisp toasted bread are the perfect mouthful of autumn.
Author: Woo Wei-Duan
Recipe type: Starter (Antipasto)
Cuisine: Inter-regional
Serves: 4
Ingredients
- 300 grams mushrooms (it is nice to have at least half porcini mushrooms and some wild mushrooms), cleaned with a damp tea towel, stems removed and discarded (except for the porcini) and sliced into ½ cm pieces
- 1 garlicclove, skin removed (can finely chop if you like garlic)
- 20 mls extra-virgin olive oil
- 10 grams flat leaf parsley, rinsed, dried, leaves picked and finely chopped
- 5 mls red wine vinegar (or sherry vinegar)
- 4 slices of country bread, sliced 1 cm thick
- 4 thin slices taleggio or Parmigiano-Reggiano cheese
- Sea salt
- Black pepper, freshly ground
Instructions
- Heat the oven to 200C or heat the grill. Place the garlic and olive oil in a frying pan over medium heat until the garlic begins to cook. If you are using whole garlic, cook until it becomes golden in colour and then discard.
- Add the mushrooms to the pan with some parsley, salt and pepper.
- Keep moving the mushrooms to ensure the garlic does not burn (if using finely chopped garlic). You may need to add a drop of water occasionally to ensure that the garlic does not burn. When the mushrooms begin to drop their liquid, add the vinegar and let it evaporate (a total of 5 minutes).
- Meanwhile toast the bread. Place the bread in the pan and top with the mushrooms.
- Place the cheese on top.
- Place the toasts under the grill or in the oven for a couple of minutes until melted. Serve hot.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/crostoni-ai-funghi-mushroom-toast/