Tuscan Porcini Mushroom Crostini — Crostini ai Funghi Porcini Toscani
Tuscan crostini topped with fresh porcini sautéed in olive oil with garlic, parsley, and a splash of white wine, piled onto thick slices of grilled country bread rubbed with garlic, finished with parmigiano shavings and grassy oil.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush 360g fresh porcini mushrooms clean, slice 5mm thick. Slice 6 garlic cloves thin. Chop 4 tbsp flat-leaf parsley. Shave 30g parmigiano reggiano with a peeler. Halve 2 garlic cloves for bread rubbing.
Grill
Heat a grill pan over medium-high heat 2 minutes until smoking. Brush four 1.5cm-thick bread slices with 2 tbsp olive oil. Grill 90 seconds per side until charred at edges and crisp. Rub immediately with halved garlic while hot.
Sear
Heat 1/3 cup olive oil and 20g butter in a wide pan over medium-high heat 1 minute. Lay porcini slices in a single layer, sear 3–4 minutes without moving until deep golden underneath. Turn, sear 2–3 minutes more until tender and deeply golden. Season with 1/2 tsp salt and 1/2 tsp pepper.
Saute
Reduce heat to medium. Add sliced garlic, cook 60 seconds until pale gold and fragrant. Pour in 120ml white wine, simmer 90 seconds stirring, until reduced to a glossy coating clinging to mushrooms. Stir in half the parsley off heat.
Plate
Place warm grilled bread on plates. Pile porcini and pan juices generously over each slice. Scatter shaved parmigiano and remaining parsley, finish with 0.5 tsp black pepper, drizzle with 2 tsp grassy olive oil, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.