Mushroom crostini
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Mushroom crostini
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: 0 hours
- Cook Time: 0 hours
- Total Time: 45 minutes
- Yield: 6
Ingredients
- 150g (1/3 lb) white mushrooms (button, Portobello)
- A handful of dried porcini mushrooms (or fresh if you can get them)
- Parsley (or nipitella/mentuccia/wild mint if you can get it), chopped
- 2 cloves garlic, chopped finely
- A shot glass of vin santo (or other sweet wine)
- Bread for canapés (crusty farmhouse bread is best, but baguette is fine too)
Instructions
- 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 olive oil for 2 minutes, then add the garlic and herbs and cook for 1 more minute on medium (be careful not to burn the garlic).
- Add the vin santo and evaporate it off. Add the chopped porcini mushrooms and cook for a further minute or two. Put aside until you are ready to eat (you can hand blend 1/4 of the mix so that it sticks on the bread).
- Serve warm on toasted crostini (or top the bread with the mushroom mixture and toast together in a hot oven for 5 minutes). Careful not to burn them!
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