Prep 5 mins
Cook 5 mins
From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."
- 1 tablespoon olive oil
- 1 lb wild mushroom, mixed (porcini, shiitake, morels, oyster, chanterelles or a wild and domestic blend)
- 1 garlic clove, finely minced
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh chives
- 1 -2 tablespoon balsamic vinegar (to taste)
- salt and black pepper, freshly ground (to taste)
- 4 -5 slices Italian bread, grilled, preferably bruschetta
- Heat oil in a large, heavy skillet over high heat.
- Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
- Stir in garlic, herbs, and vinegar; cook 30 seconds more.
- Remove to a heated serving dish.
- Add salt and pepper.
- Serve on grilled bread (bruschetta).
Great tasting dish! I used a combination of brown porcini, shiitake and domestic white button mushrooms. I use to only cook with domestic white button mushrooms for 28 years however, now I just love the taste of porcini and other wild mushrooms. I opted not to serve it on Italian bread as my DH is diabetic. Thanks for posting.