Wild Mushrooms on Crostini (Funghi Trifolati)

Sautéed fresh and rehydrated wild mushrooms served on toasted French baguette slices, finished with fresh parsley and olive oil.

Vegetarian Italian Appetiser Mushroom Autumn

Estimated Nutrition

Calories

821.4

kcal / serving

1642.8 kcal total

Carbs

92.8g

per serving

185.6 g total

Fat

41.2g

per serving

82.4 g total

Protein

21.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

loaf

French Baguette

one day old

NutsSeeds

cloves

Garlic

Salt

to taste

Pepper

to taste

bunch

Parsley

fresh, chopped

OilsFats

Olive Oil

Vegetables

450

Chestnut Mushrooms

sliced

Porcini Mushrooms

dried

Method

Soak the dried mushrooms in hot water for at least one hour.

Heat the olive oil in a large frying pan and sauté the garlic for 2 minutes.

Add the sliced mushrooms and sauté for 3 to 4 minutes.

Add the rehydrated mushrooms and some filtered soaking water to the pan.

Cover and simmer for 10 minutes until the liquid reduces.

Slice the baguette diagonally and dry the slices in the oven without browning them.

Sprinkle the mushrooms with chopped parsley.

Serve the mushroom mixture warm over the prepared crostini.