Italian · Lunch
Tuscan Porcini Mushroom Crostini
Crostini ai Funghi Porcini Toscani
Tuscan crostini topped with fresh porcini sautéed in olive oil with garlic, parsley, and a splash of white wine, piled onto thick slices of grilled country bread rubbed with garlic, finished with parmigiano shavings and grassy oil.
$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
22gFat
32gCarbs
2gSugar
2gFiber
520mgSodium
8mgChol
Goes well with
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Instructions
1
Prep
Brush 360g fresh porcini mushrooms clean, slice 5mm thick. Slice 6 garlic cloves thin. Chop 4 tbsp flat-leaf parsley. Shave 30g parmigiano reggiano with a peeler. Halve 2 garlic cloves for bread rubbing.
2
Grill
Heat a grill pan over medium-high heat 2 minutes until smoking. Brush four 1.5cm-thick bread slices with 2 tbsp olive oil. Grill 90 seconds per side until charred at edges and crisp. Rub immediately with halved garlic while hot.
3
Sear
Heat 1/4 cup + 2 tbsp olive oil and 20g butter in a wide pan over medium-high heat 1 minute. Lay porcini slices in a single layer, sear 3 minutes without moving until deep golden underneath. Turn, sear 2 minutes more until tender and deeply golden. Season with 0.5 tsp salt and pepper.
4
Saute
Reduce heat to medium. Add sliced garlic, cook 60 seconds until pale gold and fragrant. Pour in 120ml white wine, simmer 90 seconds stirring, until reduced to a glossy coating clinging to mushrooms. Stir in half the parsley off heat.
5
Plate
Place warm grilled bread on plates. Pile porcini and pan juices generously over each slice. Scatter shaved parmigiano and remaining parsley, finish with black pepper to taste, drizzle with grassy olive oil, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) fresh porcini mushrooms
- 200g (7.1 oz) rustic Tuscan country bread
- 30g (1.1 oz) Parmigiano Reggiano
- 8 garlic cloves
- 120ml (1/2 cup) dry white wine
- 90ml (1/4 cup + 2 tbsp) extra virgin olive oil
- 20g (0.7 oz) unsalted butter
- 4 tbsp flat-leaf parsley
- 0.5 tsp fine sea salt
- 1 tsp black pepper