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Are you back from a weekend of mushrooms foraging, or have you simply found fresh mushrooms, preferably Porcini, in the grocery store?
Sauté them quickly in a pan, serve them on top of a handmade slice of bread and uncork a chilled bottle of Prosecco.

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RECIPE:

Porcini Bruschetta

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INGREDIENTS

• 2-4 medium size fresh Porcini Mushrooms
• 4 tbsp EVO oil
• salt and pepper, to taste
• 2 garlic cloves, cut in half and without green soul
• 4 slices of good – quality bread (about 1 cm thick)
• parsley, to taste, washed and finely chopped

METHOD

• Dry and clean the mushrooms: gently remove the soil above and below the chapel using a damp cloth or kitchen paper. With a knife cut away the soil left on the base of the stem.
• Once cleaned, cut the mushrooms lengthwise into slices of the same thickness, but not too thin.
• Place a large frying pan on medium heat. Pour the oil and add the garlic. Let sauté for a few minutes and add the mushrooms. Do not stir, let brown on one side for a few minutes.
• Stir gently and continue cooking until lightly golden. Remove garlic. Season with salt and parsley.
• Toast the bread for 5-6 minutes until lightly brown on both sides. You can also toast the bread on the grill or in a pan until crispy.
• Then spread the stewed porcini mushrooms over the bread, top with some extra parsley and pepper, and serve.