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.
|Preparation Time: 10 min||Cooking Time: 10 min|
|TOTAL TIME: 20 min|
- 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
- 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.