Bruschetta with Porcini Mushrooms

For the bruschetta with porcini, clean and chop the porcini mushrooms. Blanch the tomato, peel, seed and cut into fine cubes. Finely chop the shallots and sauté in butter. Add the mushrooms and fry. Season with freshly ground salt and pepper. Finally, mix in the parsley and diced tomatoes.

Drizzle the bread slices with olive oil and toast them in the preheated oven at 200 °C (top heat) until crispy. Rub the toasted slices with crushed garlic. Put the porcini mushroom mixture on the warm bread and serve immediately so that the bruschetta stays crispy.

Preparation Tip:

Enjoy bruschetta with porcini mushrooms with a glass of wine.

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