Porcini Bruschette with Nipitella

Name: Porcini Bruschette with Nipitella
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 to 10 servings
Cuisine: italian
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 2 cloves garlic, thinly sliced; 4 medium porcini mushrooms, stems removed, tops cut into small pieces; 2 sprigs fresh nipitella or a combination of fresh baby mint and thyme; Fine sea salt; Freshly ground black pepper; 1 loaf unsalted Tuscan bread, sliced into 3/4-inch slices; 1 small bunch fresh flat-leaf parsley, roughly chopped

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 8 to 10 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 8 to 10 servings

Ingredients

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3 tablespoons extra-virgin olive oil, plus more for drizzling

2 cloves garlic, thinly sliced

4 medium porcini mushrooms, stems removed, tops cut into small pieces

2 sprigs fresh nipitella or a combination of fresh baby mint and thyme

Fine sea salt

Freshly ground black pepper

1 loaf unsalted Tuscan bread, sliced into 3/4-inch slices

1 small bunch fresh flat-leaf parsley, roughly chopped

Directions

Preheat a grill pan or grill.
Heat the olive oil in a large saute pan over medium-high heat. Add the garlic and cook until fragrant. Add the porcini mushrooms and saute until beginning to soften, 5 minutes. Tear the nipitella or other herbs and add to the pan. Add salt and pepper to taste and remove from the heat.
Toast the bread on the grill pan on both sides. Top with the sauteed porcini and garnish with chopped parsley and a drizzle of extra-virgin olive oil. Serve immediately.