Porcini and Friends on Toast
Photo by PhomaA
Porcini And Friends On Toast
300 grams mixed mushrooms (portobello, oyster, Swiss brown)
10 grams BeoHarvest Dried Porcini Mushrooms
2 cloves of garlic | finely minced
1/4 red onion | finely sliced
15 grams parmesan cheese
2 tablespoon olive oil
1 tablespoon butter
BeoHarvest Black Garlic Porcini Salt to taste
Ground black pepper
Pinch of fresh thyme
Country Style Bread
To get soft and delicious rehydrated porcini use lukewarm or room temperature water. Measure the required porcini and make sure that they are all submerged or covered by the water.
The rehydration process or soaking time can very depending on the quality, quantity and thickness of the dried porcini. BeoHarvest mushrooms are high quality and traditionally thinly sliced by hand and will be rehydrated within 30 minutes.
Strain the rehydrated mushrooms - these should have doubled in size and ready to use.Roughly chop and set aside.
Fry the mixed mushrooms (portobello, oyster and Swiss brown) in a large non stick frying pan no longer than 5 minutes. Add olive oil and butter, chopped rehydrated dried porcini, garlic and onion. Stir occasionally. Cook until crisp and browned.
Season with black garlic porcini salt and pepper. Serve on toasted country style bread and sprinkle with fresh thyme and parmesan cheese.