Porcini Crostini

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

Plus: More Appetizer Recipes and Tips

  • Servings: 8

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  • 1/2 cup olive oil
  • 1 pound fresh porcini mushrooms, thinly sliced
  • 2 large garlic cloves, minced
  • 2 teaspoons tomato paste
  • 1/4 cup dry white wine
  • Chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper
  • 8 large thick slices of Tuscan bread, cut into thirds and toasted

How to make this recipe

  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.

Contributed By Published May 1997

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