May 27, 2021

Porcini and Friends on Toast

By BeoHarvest Australia
Porcini and Friends on Toast - BeoHarvest

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


Step I

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.  

Step II

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. 

Step III

Season with black garlic porcini salt and pepper.  Serve on toasted country style bread and sprinkle with fresh thyme and parmesan cheese.