Mushroom Toasts Tuscany Recipe



Mushroom Toasts Tuscany Recipes

Ingredients :

625 g

1 tablespoon

4 tablespoons

1/2

2

1 tablespoon

125 ml

1

fresh porcini mushrooms

butter

extra virgin olive oil

white or Bermuda/mild red onion, finely chopped

cloves garlic, finely chopped

fresh calamint (or parsley or thyme), finely chopped

vegetable stock (homemade or bouillon cube)

long loaf firm textured white bread, (about 3 in/7.5 cm in diameter), cut in 1/2 in/1 cm thick slices and toasted in the oven

Method :

  1. Remove any grit or dirt from the mushrooms, rinse quickly under cold running water, and pat dry with paper towels.

  2. Separate the stalks from the caps and dice only the firm, unblemished stalks.

  3. Chop the caps coarsely.

  4. Heat the butter and oil in a nonstick skillet over a moderate heat and sauté the onion, garlic, and calamint for 3 minutes.

  5. Add the mushrooms and season with salt and pepper.

  6. Cook for 5 minutes, stirring continuously.

  7. Gradually stir in enough stock to keep the mixture moist but not sloppy and continue cooking for another 8-10 minutes.

  8. Spread each toast with a generous helping of the mushroom mixture and serve.

  9. Variation : Spread the mushroom mixture on squares of firm, cold polenta and bake in a preheated oven at 400oF (200oC), Gas 6 for 10 minutes before serving.

Serves 4

Preparation        : 20 minutes

Cooking             : 25 minutes

Recipe grading    : easy

Suggested wine  : a dry white (Capezzana Bianco)

Note : 

Fresh porcini are the most prized wild mushrooms in Tuscany. However, they are often expensive or unobtainable. If you can't get them, experiment with other wild mushrooms, such as shiitake, chanterelles, morels or oyster mushrooms (or combinations of these).


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