Crostini with Porcini Mushrooms

Here is my version of a wonderful dish I had recently.

  • 1/4 lb fresh (or equivalent dried, reconstituted) porcini mushrooms (reserve 1/2 cup of soaking liquid if using dried shrooms)
  • 2 cloves garlic, minced
  • 8 oz canned sliced white mushrooms, drained
  • 1/4 cup sherry
  • 1/2 tsp Italian seasonings
  • 1/4 - 1/2 cup of cold milk (skim is OK) mixed with 1 tbsp cornstarch
  • salt/pepper to taste
  • 1 small loaf Italian or French bread, thickly sliced on the diagonal and baked in a 350F oven until crunchy (i.e., "crostini")

    • Saute the garlic in a non-stick pan sprayed with cooking spray (or in olive oil for those of you who aren't watching fat intake). Add the porcini and canned mushrooms and saute for about 3 minutes.

    Add the sherry, Italian seasonings and soaking liquid (if used dried mushrooms) and cook until sauce bubbles. Add milk/cornstarch mixture and cook until sauce thickens. Add salt and pepper to taste. Spoon some of the mushroom sauce over the bread and serve while hot.

    This would probably taste good over rice or grains as well. Or over noodles.