Mushroom Crostini
Ingredients
- 500 gButton mushroom (sliced)
- 240 gCountry bread (slices)
- 1 pcGarlic (clove halved)
- 30 mlExtra virgin olive oil
- 50 mlDry white wine
- 0.5 pcFlat-leaf parsley (chopped)
- 40 gParmesan cheese (shaved)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Sautéed mushrooms browning in the pan, releasing earthy aromas. Country bread rubbed with garlic until rough and crispy to the bite.
- 1
Brush the button mushrooms to remove dirt. Slice them into regular 3mm slices. Do not wash them under water to prevent them from becoming soggy.
- 2
Heat olive oil in a large skillet. When hot, add the mushrooms. Let them release their water and then brown without stirring too much to get a nice brown color.
- 3
Pour in the dry white wine. Scrape the bottom with a spatula to release the cooking juices. Reduce until dry and the mushrooms are glossy. Add chopped parsley at the end.
- 4
Toast the country bread slices under the grill. They should be golden and firm. Rub the surface vigorously with the halved garlic clove.
- 5
Spread the hot mushrooms over the bread. Finish with some parmesan shavings that will slightly melt on contact with the heat.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan: if the mushrooms are too tight, they will boil in their juice instead of searing.
- The bread must be rubbed while hot so the garlic slightly melts into the crumb.
How long does this dish keep?
Eat immediately to keep the bread crispy. The mushrooms can be stored for 24h in the fridge.
