Wild mushroom crostini

Wild mushroom crostini

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This Italian dish is extremely popular because of its versatility: it can be served as a snack or antipasto, or with drinks. Crostini can be topped with chicken liver pâté, a mixture of tomato, mozzarella and basil, or grilled vegetables. This version using wild mushrooms is exceptionally good – even if you can’t get hold of any wild mushrooms and have to use cultivated instead. For the photograph we used chicken of the woods, horn of plenty, brown caps or chestnut mushrooms and oyster mushrooms.

Ingredients

Quantity Ingredient
400g mixed wild mushrooms
2 garlic cloves, 1 finely chopped
1 small fresh red chilli, finely chopped
8 tablespoons olive oil
1 tablespoon parsley, coarsely chopped
1 tablespoon marjoram leaves
4 large slices pugliese bread
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms thoroughly and cut them all into cubes.
  2. Fry the finely chopped garlic and chilli in 6 tablespoons of the olive oil, and before the garlic starts to colour, add the mushrooms. Sauté or stir-fry them briefly for a few minutes only so that they retain their crisp texture. Add the parsley, marjoram and some salt and pepper.
  3. Meanwhile, toast the slices of bread on both sides, then rub them very slightly with the whole garlic clove. Brush with the remaining olive oil and top with the mushrooms. Serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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