Bruschetta con Funghi Porcini

Name: Bruschetta con Funghi Porcini (Toasts Topped with Porcini Mushrooms)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Approximately 4 ounces/100 g olive oil—packed small mushrooms, sliced in half; 24 pitted black olives, preferably Taggia or Gaeta type, cut in half; Freshly ground black pepper to taste; Approximately 4 ounces/100 g fresh funghi porcini; 1 tablespoon/15 ml Ligurian extravirgin olive oil; 1 clove garlic, peeled; 8 slices good Italian bread, about ½ inch/1.25 cm thick; 2 tablespoons minced fresh Italian (flat) parsley; 1 ripe beefsteak tomato or 2 ripe plum tomatoes, cut into small cubes

Toasts Topped with Porcini Mushrooms

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Ingredients

Approximately 4 ounces/100 g fresh funghi porcini
1 tablespoon/

Europe
Italy
Starter
Liguria
Vegan
Mediterranean

Method

Carefully wash the funghi and dry them with paper toweling. Slice them relatively thin. Heat the olive oil in a pan and add the clove of garlic. Add the funghi and sauté them for 2 to 3 minutes, until they are soft and fragrant. Transfer the funghi and pan liquid to a bowl and discard the garlic clove. Toast the bread slices in a toaster or over an open flame. While the bre