Tuscan mushroom crostini with porcini and Vin Santo
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Mushroom crostini with porcini and Vin Santo
Best served warm, and your guests will be asking for more. A splash of Vin Santo gives the mushrooms a very special flavor, and dried porcini add a deep, woodsy note.
- Prep Time: 10 minutes
- Soaking the porcini: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
- 150 g (5 oz) white mushrooms (button or portobello)
- A handful of dried porcini (or fresh porcini if you can get them)
- 2 garlic cloves, finely chopped
- Parsley (or nepitella or wild mint if you can get it), chopped
- Olive oil
- A shot glass (about 2 tablespoons) of Vin Santo or another sweet wine
- Salt and pepper
- Bread for crostini (crusty farmhouse bread is best, but baguette is fine too)
Instructions
- Soak the porcini in a cupful of hot water for at least 30 minutes. Check for sand and grit, then chop finely.
- Clean the white mushrooms and chop them finely.
- Stir-fry them in olive oil for 2 minutes, then add the garlic and herbs and cook for 1 more minute over medium heat, taking care not to burn the garlic.
- Add the Vin Santo and let it evaporate. Add the chopped porcini, season with salt and pepper, and cook for another minute or two. Set aside until ready to serve. Blending a quarter of the mixture helps it stick to the bread.
- Serve warm on toasted bread, or spread the mixture on the bread and toast it in a hot oven for 5 minutes, taking care not to burn it.
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