Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Porcini Bruschette with Nipitella
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 143
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 198
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
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.