Bruschetta with porcini mushrooms
A Friday snack for two? Don’t feel like cooking? This recipe is more like meditation instead of intense cooking :)
In Latvia we have many forests full of different mushrooms every fall- most of us love going out to pick some wild mushrooms. But if you have the option to buy some fresh from the market- it is just as good. This recipe is very easy and also a nice snack to have along with the chilled Sauvignon Blanc left from the cooking process.
4 large slices of Italian bread
4 garlic cloves
Thyme, a few branches
4 small porcini mushrooms
50 ml dry white wine, like Sauvignon Blanc
2 tbsp olive oil for cooking
1 tsp butter for cooking
Parsley or sage, chopped
Salt and pepper to taste
A tbsp of Balsamic vinegar cream
1. Preheat the oven to 210 degrees (celsius).
2. Place a baking sheet on the ovens baking tray and arrange the bread slices on it. Add crushed garlic cloves and the thyme branches, drizzle olive oil on top and then just use your hands to mix it all together (so the bread is soaked in oil and all the seasoning).
3. Place the baking tray in the oven and bake until the bread turns slightly golden, do not burn.
4. Clean and wash the porcini mushrooms, pat them dry in a paper towel. Cut into thin slices 3-5 mm and chop the greens and spices.
5. Heat a frying pan on medium heat and add both the oil and butter- cook the mushrooms to quickly become golden, around 2 min, add salt, pepper and wine.
6. Lower the heat and sautée for a bit until the sauce starts to reduce about 5 min, then add the greens and spices.
7. Put the mushrooms on the toasted bread, add the baked garlic cloves on top too. Drizzle the Balsamic vinegar cream over everything.
8. Serve with cooled Sauvignon Blanc.
Recipe: Ārija Avota
Photo: Oto Avots
