Side Pannel
Crostini Alla Porcini
Crostini Alla Porcini
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Breads, Appetizers
Ingredients List
- 1 oz Imported dried porcini
- -mushrooms
- 3 tb Good olive oil
- 1 tb Unsalted butter
- 1/2 lb Fresh shitake or
- -chanterelle mushrooms,
- -sliced (or white button,
- -or a mixture)
- 1/4 c Heavy cream
- 2 tb Minced fresh parsley
- 3 tb Fresh grated Asiago or
- -Parmesan cheese
- 8 lg Or 16 small slices Italian
- -bread, lightly toasted
Directions
Soak porcini in 1 cup very hot water for 20 minutes. Drain and dice,
removing any hard stem pieces. (Strain and save the liquid to use in soup.)
Heat oil and butter in a large skillet until butter foams. Add mushrooms
and cook until lightly golden. Add garlic and cook and stir for one minute.
Add cream and cook until slightly thickened, about 5 minutes. Add parsley
and stir briefly. Season to taste with salt and a couple of grinds of
black pepper. Cool slightly (can be made ahead) and mound on toasts.
Sprinkle with cheese and run under a preheated broiler until cheese is
melted and all is bubbly and beginning to brown. Serve immediately.
removing any hard stem pieces. (Strain and save the liquid to use in soup.)
Heat oil and butter in a large skillet until butter foams. Add mushrooms
and cook until lightly golden. Add garlic and cook and stir for one minute.
Add cream and cook until slightly thickened, about 5 minutes. Add parsley
and stir briefly. Season to taste with salt and a couple of grinds of
black pepper. Cool slightly (can be made ahead) and mound on toasts.
Sprinkle with cheese and run under a preheated broiler until cheese is
melted and all is bubbly and beginning to brown. Serve immediately.
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