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BRUSCHETTA WITH PORCINI MUSHROOM SAUCE

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This is a classic of Italian cuisine, whose only shortcoming is that abroad it often gets mispronounced (it should sound like “brusketta” with a hard “k”). Slice fresh bread, toast or grill it and, while it’s still hot, spread with porcini sauce. Drizzle extra virgin olive oil on top and even sprinkle on some parmesan to take this bruschetta recipe to the next level. Perfect for chilly winter days served with a glass of red wine, but also a favourite light appetizer in summertime, especially served in combination with seafood—in Italy, the combination of mushrooms and seafood is called “mari e monti,” the sea and the mountains, in perfect harmony.


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