My F&W
quick save (...)

Porcini Crostini

  • FAST

If fresh porcini are unavailable, use other meaty wild mushrooms instead.

Plus: More Appetizer Recipes and Tips

  1. 1/2 cup olive oil
  2. 1 pound fresh porcini mushrooms, thinly sliced
  3. 2 large garlic cloves, minced
  4. 2 teaspoons tomato paste
  5. 1/4 cup dry white wine
  6. Chopped fresh flat-leaf parsley
  7. Salt and freshly ground pepper
  8. 8 large thick slices of Tuscan bread, cut into thirds and toasted
  1. Heat the oil in a large nonreactive skillet. Add the mushrooms and garlic and sauté over moderately high heat until beginning to brown, about 10 minutes. Meanwhile, in a small bowl, dilute the tomato paste with the wine and stir in 1/4 cup of water. Stir the wine mixture into the mushrooms and cook until absorbed, about 2 minutes. Add parsley and season with salt and pepper. Spoon the mushrooms onto the toast and serve at once.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.