Crostini Al Funghi (2-4)
Ingredients
4
slices
bread
for the crostini
1
small
onion
peeled and finely chopped
1
plump clove garlic
peeled and finely chopped
extra virgin olive oil
9
oz
cultivated mushrooms
wiped and thinly sliced
sea salt and black pepper
1
tbsps
salted capers
rinsed, dried and roughly chopped
1
tbsp
finely chopped flat leaf parsley
Instructions
Fry the onion and garlic in the olive oil until soft and golden. Add the mushrooms and fry quickly.
Season with salt and black pepper then add the chopped capers.
Toast the bread on a griddle and put the mushroom mixture on top. Sprinkle with the parsley and serve at once.
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