Crostini Alla Porcini Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Imported dried porcini mushrooms,
3 tbsp: Good olive oil,
1 tbsp: Unsalted butter,
1/2 lbs: Fresh shitake or chanterelle mushrooms, sliced, or white button, or a mixture
1/4 cup: Heavy cream,
2 tbsp: Minced fresh parsley,
3 tbsp: Fresh grated Asiago or Parmesan cheese,
8 large: Or 16 small slices Italian bread, lightly toasted
Directions:
Soak porcini in 1 cup very hot water for 20 minutes. Drain and dice,
removing any hard stem pieces. (Strain and save the liquid to use in
soup.) Heat oil and butter in a large skillet until butter foams. Add
mushrooms and cook until lightly golden. Add garlic and cook and stir
for one minute. Add cream and cook until slightly thickened, about 5
minutes. Add parsley and stir briefly. Season to taste with salt and
a couple of grinds of black pepper. Cool slightly (can be made
ahead) and mound on toasts. Sprinkle with cheese and run under a
preheated broiler until cheese is melted and all is bubbly and
beginning to brown. Serve immediately.
Source from luhu.jp
removing any hard stem pieces. (Strain and save the liquid to use in
soup.) Heat oil and butter in a large skillet until butter foams. Add
mushrooms and cook until lightly golden. Add garlic and cook and stir
for one minute. Add cream and cook until slightly thickened, about 5
minutes. Add parsley and stir briefly. Season to taste with salt and
a couple of grinds of black pepper. Cool slightly (can be made
ahead) and mound on toasts. Sprinkle with cheese and run under a
preheated broiler until cheese is melted and all is bubbly and
beginning to brown. Serve immediately.
Source from luhu.jp