Crostini ai Funghi

Name: Crostini ai Funghi (Mushroom Crostini)
Yield: For 4
Cuisine: Italian
Ingredients: salt and pepper; 500 g (1 lb) mushrooms; 60 g (2 oz) butter; 2 tbsp vin santo or equivalent wine (not too sweet); 2 tbsp vin santo or equivalent wine (not too sweet); 1 garlic clove, crushed; 4 sage leaves; 8 slices of pane di campagna (country-style white bread), toasted; salt and pepper; 1 tbsp coarsely chopped flat-leaf parsley; 8 slices of pane di campagna (country-style white bread), toasted

Mushroom Crostini

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Porcini mushrooms or other boleti, such as bay or birch mushrooms, are best for this recipe, but a mixture of these would do. You could also use cultivated mushrooms with the addition of dried porcini for flavour.

Ingredients

500 g (1 lb) mushrooms
60 g (2

Europe
Italy
Starter
Mediterranean
Vegetarian

Method

Carefully clean the mushrooms and then chop them finely. Melt the butter in a pan, add the garlic and the sage leaves and fry gently for 2 minutes. Add the mushrooms and sauté, stirring from time to time, until they are tender and most of their moisture has evaporated. Add the wine and some salt and pepper and stir-fry for a couple of minutes. Stir in the parsley