Golden rustic bread, wild mushrooms sautéed with onion and fresh thyme, topped with a shower of 24-month aged Brown Cow Parmesan. An explosion of mountain aromas and flavors, perfect for appetizers or convivial dinners with an authentic and enveloping taste.
Gently clean the mushrooms with a damp cloth. Cut them into irregular pieces.
In a large pan, heat half of the oil with the crushed garlic clove and finely chopped onion. Stew the onion over low heat for 2-3 minutes.
Add the mushrooms, increase the heat and cook, stirring often, for 8-10 minutes until they are golden and the moisture has evaporated.
Add the thyme leaves, salt, and pepper. If desired, cream with a bit of butter at the end of cooking for extra creaminess. Remove the garlic.
Toast the bread slices under the oven grill or on a griddle until they are crispy and golden.
Arrange the crostoni on a serving plate, pour the hot sautéed mushrooms on top, and finish with plenty of shaved or grated Brown Cow Parmesan.
Garnish each crostone with a sprig of fresh thyme and, if desired, a grind of black pepper. Serve immediately, piping hot.
For a chef's pairing
To accompany
The assembled crostoni are best enjoyed immediately. The sautéed mushrooms can be stored in the refrigerator for 1 day in an airtight container.
Italia, Toscana
| Energy (kcal) | 147.25 |
| Carbohydrates (g) | 19.77 |
| of which Sugars (g) | 7.38 |
| Fat (g) | 4.64 |
| of which Saturates (g) | 1.52 |
| Protein (g) | 4.69 |
| Fiber (g) | 6.24 |
| Sale (g) | 0.16 |
