Wild mushroom crostini

Wild mushroom crostini

Crostini di funghi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g mixed wild mushrooms
2 garlic cloves, 1 finely chopped
1 small red chilli, finely chopped
8 tablespoons olive oil
1 tablespoon parsley, coarsely chopped
1 tablespoon marjoram leaves
salt
pepper
4 large slices pugliese or good country bread

Method

  1. Clean the mushrooms thoroughly and cut into cubes.
  2. Fry the finely chopped garlic and chilli in 6 tablespoons of the olive oil, and before the garlic starts to colour, add the mushrooms. Sauté or stir-fry them briefly for a few minutes only so that they retain their crisp texture. Add the parsley, marjoram and some salt and pepper.
  3. Meanwhile, toast the slices of bread on both sides, then rub them very slightly with the whole garlic clove. Brush with the remaining olive oil and top with the mushrooms. Serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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