Thickly sliced toasted bread with porcini
mushrooms - For 4 people
- 30 grams dry "porcini" mushrooms
- 300 grams fresh or frozen "porcini" mushrooms cut into
- the leaves of 5-6 twigs of calamint (Satureia calamintha)
- 3 gloves of peeled garlic
- 60 grams butter
- ½ spoon white flour
- 1 stock cube for "porcini" mushrooms
- 1 bunch of parsley leaves
- 1 spoon of concentrated tomato puree
- salt and pepper
a blender, blend well 4 ladlesful of warm water with the garlic and calamint,
Pour all into a soup tureen add the dry mushrooms, and leave to soak for
at least 1 hour.
After which drain and squeeze, retaining 2 ladlesful of their water, heat
it a little then tip into the blender with the parsley, flour, 30grm of
butter and the stock cube, blend until fully homogenised.
Tip into a small pan and cook for 5 minutes over a medium heat stirring
continuously so that nothing sticks.
Again to the blender, put in the soaked dried mushrooms with their remaining
water, the concentrated tomato and a pinch of pepper, then blend well until
all has dissolved and homogenised.
Tip this into the pan where the preceding blend is simmering, stir and mix
well, boil for 10 minutes.
At that time add the fresh "porconi", again stir and mix well
cook for a further 10 minutes stirring often.
Taste, adjust seasoning and remove from heat.
When it has cooled a little add the remaining 30grm butter allow to dissolve
and mix well with all the rest, then spread this hot mixture generously
over thickly sliced just toasted bread and serve very hot as an antipasto
( but also with larger portions as a first course).