Crostini Alla Porcini
Yield
8 servingsPrep
10 minCook
10 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
mushrooms, porcini, dried
|
* |
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| ½ | pound |
mushrooms, shiitake
fresh, sliced, or chanterelle mushrooms, or white button, or a mixture |
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
parsley leaves
minced, fresh |
|
| 3 | tablespoons |
asiago cheese
grated, or parmesan cheese |
*
|
| 8 | slices |
bread, italian
large or 16 small slices, lightly toasted |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms, porcini, dried
|
* |
| 45 | ml |
olive oil
|
|
| 15 | ml |
butter, unsalted
|
|
| 226.8 | g |
mushrooms, shiitake
fresh, sliced, or chanterelle mushrooms, or white button, or a mixture |
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
parsley leaves
minced, fresh |
|
| 45 | ml |
asiago cheese
grated, or parmesan cheese |
*
|
| 8 | slices |
bread, italian
large or 16 small slices, lightly toasted |
* |
Directions
Soak porcini in 1 cup very hot water for 20 minutes.
Drain and dice, removing any hard stem pieces.
(Strain and save the liquid to use in soup.)
Heat oil and butter in a large skillet until butter foams.
Add mushrooms and cook until lightly golden.
Add garlic and cook and stir for one minute.
Add cream and cook until slightly thickened, about 5 minutes.
Add parsley and stir briefly.
Season to taste with salt and a couple of grinds of black pepper.
Cool slightly (can be made ahead) and mound on toasts.
Sprinkle with cheese and run under a preheated broiler until cheese is melted and all is bubbly and beginning to brown.
Serve immediately.
