Crostone ai funghi

Grilled bread with mushrooms


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

September is suddenly the time when every restaurant’s menu is spilling over with mushrooms. They are in gorgeous baskets on display everywhere. Serve this as an antipasto.


  • 600 g (1 lb 5 oz) chanterelles, porcini or other wild mushrooms


Wipe the mushrooms with a damp cloth or rinse them if necessary and pat dry. Slice them into chunks or leave them whole if they are small. Put them in a saucepan with the thyme, the chopped garlic and the olive oil, and sauté on a medium heat for a few minutes. Season with salt and pepper. Lower the heat and simmer for about 15 minutes. Add a few drops of water, if necessary, to prevent the mus