Bruschetta with porcini mushrooms
Procedure
Ingredients · Servings 4
- 500 g Porcini mushrooms
- Sale
- Baby
- Oil
- Garlic
- Chili peppers
- 8 slices of bread
Method · 30 min
- Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities. Dice the mushrooms. Heat a nonstick pan over medium heat...
- Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities. Dice the mushrooms. Heat a nonstick pan over medium heat...
- Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities. Dice the mushrooms. Heat a nonstick pan over medium heat...
- Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities. Dice the mushrooms. Heat a nonstick pan over medium heat...
- Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities. Dice the mushrooms. Heat a nonstick pan over medium heat...
- Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities. Dice the mushrooms. Heat a nonstick pan over medium heat...
- Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities. Dice the mushrooms. Heat a nonstick pan over medium heat...
Quickly rinse the porcini mushrooms under running water to remove any dirt or impurities.
In a non-stick pan, heat plenty of oil and add a clove of garlic and chili pepper.
Once the oil is hot, add the chopped mushrooms and season with salt and pepper.
Cook the mushrooms without a lid for 15 minutes.
Once cooked, add the mushrooms to the toasted bread and serve.
