Porcini and Nepitella

Recipe courtesy David Rocco
TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 2 sprigs nepitella or fresh mint and oregano
  • Salt
  • 8 slices Tuscan country bread or hearty bread
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Directions

With a dry dishtowel, brush off any dirt that may be on the porcini mushrooms. Cut the mushrooms into thin slices.
Cook's Note: Do not rinse porcini mushrooms under water as they will absorb water like a sponge.

Heat the olive oil in a saucepan, and add the garlic and nepitella. When the garlic is golden, add the mushrooms and cook in the saucepan for a few minutes before adding salt, to taste.

Toast the bread and drizzle some olive oil on top.

Remove the nepitella sprigs from the saucepan. Place mushrooms on top of the toasted bread. Serve immediately.

SERVINGS: 4 (APPETIZER)
Calories: 334
Total Fat: 16 grams
Saturated Fat: 2 grams
Protein: 7 grams
Total carbohydrates: 39 grams
Sugar: 2 grams
Fiber: 2 grams
Cholesterol: 0 milligrams
Sodium: 627 milligrams

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