Porcini on toast
New-season porcini, mostly imported from Italy and France, are being picked and dried now. There are some frozen whole porcini available, but I have always found these disappointing. Good dried porcini will have a powerful aroma. Avoid powder or tiny pieces, which are usually produced from secondary grades.
Ingredients
50g of dried porcini mushrooms
300-400g fresh mushrooms
3-4 tbsp of extra virgin olive oil
3 minced garlic cloves
1 finely chopped onion
1/2 cup of roughly chopped flat-leaf parsley
salt and pepper
Method
Soak a small handful (about 50g) of dried porcini in cold water until soft (about 5 minutes). Before using, drain well and squeeze. Cut a mixture (300-400g in total) of fresh mushrooms into thin slices. Heat 3-4 tbsp of extra virgin olive oil in a pan and gently fry a finely chopped onion and 3 minced garlic cloves for 30 seconds. Add the mushrooms and stir until they wilt - about 3 minutes. Add half a cup of roughly chopped flat-leaf parsley, season with salt and pepper and stir.
Cook for 5 minutes and serve on toast.
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