Crostini with finely chopped Mushrooms, Garlic and Herbs

Crostini di Funghi Trifolati

Preparation info

  • Makes


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  1. 1.4 kg/3 lb field mushrooms, or cultivated ones
  2. 115 g/4 oz butter
  3. 2 large onions, finely chopped
  4. 4 cloves garlic, finely chopped
  5. ΒΌ pt dry white wine
  6. salt and freshly ground black pepper
  7. 2 heaped tablespoons chopped parsley
  8. Β½ teaspoon chopped thyme
  9. nutmeg


    Melt the butter and fry the onion and garlic until golden. Add the mushrooms, roughly chopped, and fry. Pour in the wine and season with salt and pepper. Drain off the liquor from the mushrooms and reduce to a thick syrupy texture. Pass the mushrooms through a food processor until chopped finely, like grains, then return the mushrooms to the liquor, add parsley, thyme and nutmeg. Check the seasoning. This mixture should be firm, not sloppy.

    Serve on top of crostini (small rounds of bread, lightly buttered and toasted in the oven until pale gold). It is also good served on bruschetta (this is a thick slice of bread cut from a round loaf of country bread, grilled on charcoal or on a griddle, rubbed with garlic and then olive oil dribbled over it).