Crostini with Savory Mushroom Topping

• порції: Makes 12-16 crostini.

Інгредієнти

0.7 ounces dried porcini mushrooms

½ pound fresh button or cremini mushrooms

2 tablespoons unsalted butter

1 large garlic clove, finely chopped

3 Roma tomatoes, peeled, seeded and chopped

2 anchovies, packed in olive oil, chopped

2 tablespoons chopped mint leaves, about 3 sprigs

Salt and freshly ground black pepper

12-16 thin rounds of bread, cut from a high- quality narrow baguette- style loaf

About 2 tablespoons unsalted butter, softened at room temperature

Напрямки

Rinse the dried porcini under cold running water. Place them in a small bowl and cover with warm water. Soak for 20 minutes. Lift the porcini out of the soaking liquid, rinse briefly, and drain on paper towels. Reserve soaking liquid for another use. Coarsely chop the porcini and set aside. Wipe the fresh mushrooms clean with damp paper towels. Trim the stems. Thinly slice the mushrooms. Melt the butter in a medium sauté pan. Add the fresh mushrooms and cook over medium-high heat. When the mushrooms have softened, add the garlie and chopped porcini. Cook for a few more minutes. Add the tomatoes. anchovies, I tablespoon of the chopped mint. and salt and pepper to taste. Cook over medium-low heat until the tomatoes thicken into a sauce. Meanwhile, arrange bread rounds on a baking sheet and place in a 400° oven. When lightly golden, remove from oven. Spread butter on one side of each bread round. Top the crostini with the warm mushroom mixture and sprinkle with the remaining mint.