Mushroom Crostini I

Preparation info
  • Each Recipe Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 3 tablespoons unsalted butter or olive oil
  • ½ pound fresh mushrooms, chopped


Warm the butter or olive oil in a large sauté pan over high heat. Add the fresh mushrooms, stirring occasionally, until they give off their liquid, about 6 minutes. Add the besciamella and the porcini and soaking liquid (if using). Season with salt, pepper, and nutmeg.

Spread the warm mixture on the bread slices and top with a dusting of Parmesan. Slip under a preheated broiler u