Grilled bread with mushrooms (Crostone ai funghi) from Twelve: A Tuscan Cookbook by Tessa Kiros

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Notes about this recipe

  • rhonda_86pwsq on April 20, 2026

    Easy and light meal. We had some left over crunchy sourdough croutons from a previous meal so added them to the mushrooms instead of serving them with toasted sourdough. Left off parsley as we had none however I think the dish definitely needs it to add the fresh notes.

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