Crostini ai Funghi
A delicious and seasonal starter.
This one is best made with the porcini mushrooms that you’ll find on sale all over the Maremma in autumn and winter. But if you can’t get porcini, substitute with a mixture of any wild mushrooms.
For: 4 people
Preparation time: 10 minutes
Cooking time: 10 minutes
1/2 white onion, finely chopped
1 garlic clove, finely sliced
500g of porcini mushrooms, chopped
100ml of white wine
1 loaf of pane di casa bread, sliced and toasted
1. Heat the olive oil in a medium sized pan. Add the chopped garlic and onion and cook until browned.
2. Add the mushrooms to the pan with the wine. Cook until the wine has evaporated. Season to taste. Spoon over the toasted bread and serve immediately.