Italian cuisine · Salads & Mezze

Crostini ai Funghi

Toasted bread slices with a creamy mushroom mixture of button mushrooms, porcini, garlic and parsley.

Ingredients · for 4 servings

• 400 g button mushrooms
• 20 g dried porcini mushrooms
• 2 garlic cloves
• 1/2 bunch flat-leaf parsley
• 100 ml cream
• 4 tbsp olive oil
• 20 g butter
• 1 baguette
• Salt, pepper

Instructions

1. Soak the dried porcini in 150 ml hot water for 15 min., remove, chop finely and strain the soaking water through a sieve, reserving it.
2. Clean the button mushrooms and dice them finely, finely chop the garlic and roughly chop the parsley.
3. Heat olive oil and butter in a wide pan and fry the button mushrooms over high heat for 6–8 min. until the released liquid has evaporated and they take on color.
4. Add the garlic and porcini, fry for 1 min., deglaze with the soaking water and reduce uncovered for 5 min.
5. Stir in the cream and simmer for another 3–4 min. until the mixture binds creamily, then fold in half of the parsley and season generously with salt and pepper.
6. Slice the baguette, toast golden brown on both sides, top with the warm mushroom cream and serve sprinkled with the remaining parsley.