calamint (or parsley or thyme), finely chopped
stock (homemade or bouillon cube)
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
any grit or dirt from the mushrooms, rinse quickly under cold
running water, and pat dry with paper towels.
Separate the stalks from the caps and dice only the firm,
the caps coarsely.
the butter and oil in a nonstick skillet over a moderate heat and
sauté the onion, garlic, and calamint for 3
Add the mushrooms and season with salt
Cook for 5 minutes, stirring
Gradually stir in enough stock to keep
the mixture moist but not sloppy and continue cooking for another
Spread each toast with a generous
helping of the mushroom mixture and serve.
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
Recipe grading : easy
Suggested wine : a dry white (Capezzana
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