Crostini ai funghi
Crostini ai funghi, from above
VegTuscany

Crostini ai funghi

Garlicky mushrooms on crisp toasts. The antipasto that vanishes before the drinks are poured.

30 minTime
8 gProtein each
mildSpice
Little crusts of Tuscany2 chapters · 1 min read

Make it your way

Grandma's wayTuscan crostini with garlicky sautéed mushrooms.
The original
231kcalsame
8 gproteinsame
2 gfibresame
30minutessame

Crostini ai funghi.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Baguette (french bread roll)1 baguette, cut into 20 slanted slices
Olive oil3 tbsp, divided
Button mushroom400 g, finely chopped
Garlic3 cloves, minced, plus 1 halved
Butter1 tbsp
Flat leaf parsleya small handful, chopped (or coriander)
Parmesan¼ cup, finely grated
Black pepper¼ tsp
Saltto taste

Method

5 steps
  1. 1Brush the bread slices with 1 tbsp olive oil and bake at 200 C until crisp.
  2. 2Rub each warm toast lightly with the cut garlic clove.
  3. 3Heat butter and the rest of the oil, add minced garlic, then the mushrooms and salt. Cook on high, stirring.
  4. 4Off the heat, stir in parsley, pepper and half the parmesan.
  5. 5Pile onto the toasts, finish with remaining parmesan and serve warm.
Serve it like this

Line warm toasts on a wooden board, mushrooms piled high, a few parsley leaves scattered over. Serve within 10 minutes so they stay crisp.

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Make it a meal

What goes with Crostini ai funghi: a bread or rice, a side, something to drink and something sweet.

With a main Minestrone soup45 min
On the side Insalata di farro40 min
On the side Caponata50 min
A little snack Caprese skewers15 min
To drink Pink lemonade15 min
To drink Caffè latte5 min
Something sweet Torta della nonna90 min
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