Total Time
55mins
Prep 20 mins
Cook 35 mins

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

Ingredients Nutrition

Directions

  1. Rinse dry porcini mushrooms with water. Place in a bowl and add hot water until mushrooms are just covered. Soak for 20 minutes. Drain mushrooms and set aside liquid for sauce.
  2. Add butter to skillet and melt. Add onions and garlic. Saute over low heat until onions are a light golden brown. Add crimini mushrooms, white and drained porcini mushrooms. Saute over high heat for 5 minutes. Stir frequently. Cook until all moisture has evaporated. Sprinkle flour evenly across mushrooms. Mix well.
  3. Add white wine. Mix well and cook for 2 minutes. Add reserved soaking water from mushrooms and cook for 2 minutes. Add heavy cream and mix well. Add thyme and chives. Season with salt and pepper.
  4. Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Spoon hot mushroom topping on bread slices. Garnish plate with a sprig of fresh thyme.