Golden rustic bread, sautéed forest mushrooms with onion and fresh thyme, topped with a shower of 24-month aged Brown Cow Parmigiano Reggiano. An explosion of mountain scents and flavors, perfect for appetizers or convivial dinners with 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. Sauté the onion on low heat for 2-3 minutes.
Add the mushrooms, increase the heat, and cook stirring often for 8-10 minutes, until golden and the water has evaporated.
Add the thyme leaves, salt, and pepper. If desired, finish with a bit of butter for creaminess. Remove the garlic.
Toast the slices of bread under the oven grill or on a griddle until crispy and golden.
Place the crostini on a serving platter, pour the sautéed mushrooms on top while still hot, and finish with a generous amount of Brown Cow Parmesan shavings or grated cheese.
Garnish each crostino with a sprig of fresh thyme and, if desired, a grind of black pepper. Serve immediately, hot.
For a chef pairing
To accompany
The assembled crostini are best enjoyed immediately. The sautéed mushrooms can be stored in the refrigerator for 1 day in an airtight container.
Italy, 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 |
