Porcini bruschetta | Carlo Florence chef

Ingredients

• Porcini mushrooms (to clean): 400 g
• Garlic: 1 clove
• Extra virgin olive oil: to taste
• Nepitella (calamint) or parsley: to taste
• Fine salt: to taste
• Black pepper: to taste
• Start by cleaning the mushrooms: gently scrape the stem with a small, smooth-bladed knife to remove the dirt, then brush off the residue with a brush or a cotton cloth.
• Once cleaned, cut the whole mushrooms into chunks, separating the stems from the caps.
• Toast 4 slices of rustic bread.
• Mince the garlic and sauté it in a little olive oil, being careful not to burn it.
• Next, add the mushroom stems and cook for a couple of minutes, then add the rest of the mushrooms and season with salt.
• Stir occasionally; the mushrooms should be cooked in less than 10 minutes. Adjust with more salt and pepper, and add the chopped nepitella or parsley.
• Place the porcini on the toasted bread and serve either on their own or with a side of ham.
• Enjoy!
• Appetizers