Crostini with savory mushroom topping from Panini, Bruschetta, Crostini: Sandwiches, Italian Style (page 113) by Viana La Place

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Notes about this recipe

  • Breadcrumbs on June 12, 2013

    p. 113 - A delicious mushroom ragu of sorts that’s served atop grilled Crostini. The small quantity of fresh tomatoes is just enough to add a little zip to the dish without overpowering the lovely earthiness of the mushrooms. I used a mixture of fresh cremini and button along w the dried porcini though I can imagine any combination of mushrooms being delicious. I subbed Italian parsley for the mint and I think thyme or oregano would be good as well. We’ve served this hot and at room temp and I will say, it’s much better heated. We also really like it with some Parmesan shaved atop. Great recipe! Photos here: http://chowhound.chow.com/topics/905291#8131043

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