Prep Time:
25 minutes
Cook Time:
15 minutes
Serving Size:
Ingredients
2 oz dried porcini mushrooms
2 Tbsp butter, unsalted
1/2 cup yellow onion, finely diced
1 1/2 Tbsp garlic, sliced very thin (about 4 cloves)
1 1/2 cup crimini mushrooms
1 1/2 cup white mushrooms
1 Tbsp all-purpose flour
1/4 cup white wine
1/2 cup heavy cream
1/2 tsp fresh thyme
1 Tbsp small cut fresh chives
Salt to taste
Fresh ground black pepper to taste
4 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Fresh thyme (garnish)
Ingredients
4 oz dried porcini mushrooms
4 Tbsp butter, unsalted
1 cup yellow onion, finely diced
3 Tbsp garlic, sliced very thin (about 4 cloves)
3 cups crimini mushrooms
3 cups white mushrooms
2 Tbsp all-purpose flour
1/2 cup white wine
1 cup heavy cream
1 tsp fresh thyme
2 Tbsp small cut fresh chives
Salt to taste
Fresh ground black pepper to taste
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Fresh thyme (garnish)
Ingredients
6 oz dried porcini mushrooms
6 Tbsp butter, unsalted
1 1/2 cup yellow onion, finely diced
4 1/2 Tbsp garlic, sliced very thin (about 4 cloves)
4 1/2 cups crimini mushrooms
4 1/2 cups white mushrooms
3 Tbsp all-purpose flour
3/4 cup white wine
1 1/2 cup heavy cream
1 1/2 tsp fresh thyme
3 Tbsp small cut fresh chives
Salt to taste
Fresh ground black pepper to taste
12 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Fresh thyme (garnish)
Procedures
- 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.
- 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. 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.
- 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.