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Best served warm, these crostini will have your guests demanding more. You’ll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.
Prep time: 10 mins | Total time: 45 mins | Servings: 6
Ingredients
- 150g (5 oz) white mushrooms
- A handful of dried porcini mushrooms
- Parsley (or nipitella/mentuccia/wild mint if you can get it)
- 2 cloves garlic, chopped finely
- Bread and butter (farmhouse bread is best, but baguette is fine too)
Directions
- Put the porcini to soak in a cupful of hot water for at least half an hour. Check for any sand and dirt. Chop finely.
- Clean the white mushrooms and chop them finely.
- Stir-fry in hot olive oil with the garlic and herbs. Add the chopped porcini mushrooms towards the end.
- Serve warm on buttered crostini (or top the buttered crostini and warm in the oven for a few minutes).
Crostini di funghi
Mushroom crostini,
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