Crostini ai Funghi Trifolati
Toasted rustic Tuscan bread topped with wild woodland mushrooms sautéed trifolati-style in extra virgin olive oil with garlic, dry white wine, fresh flat-leaf parsley, and melted fontina.
Ingredients
- • 8 thick slices rustic ciabatta or baguette
- • 400g mixed wild mushrooms (porcini, chanterelles, chestnut mushrooms), cleaned and sliced
- • 3 tbsp extra virgin olive oil and 20g butter
- • 2 cloves garlic, finely minced
- • 60ml dry white wine
- • 2 tbsp fresh flat-leaf parsley, finely chopped
- • 60g Italian Fontina or Taleggio cheese, sliced, and sea salt
Preparation Steps
Toast bread slices in oven or griddle until golden brown and crisp. Rub lightly with a cut clove of garlic and set aside.
Heat olive oil and butter in a large skillet over high heat. Add sliced mushrooms in a single layer and sear without moving for 3 minutes until browned. Toss, add minced garlic, and cook for 2 minutes.
Pour in white wine to deglaze the pan. Simmer until the wine evaporates completely. Remove from heat, season with sea salt and cracked pepper, and fold in chopped parsley.
Heap the sautéed mushrooms onto the warm toasted crostini. Top with a slice of Fontina and flash under a hot grill for 1-2 minutes until cheese melts deliciously over the mushrooms.