Photo: Andrew Ridley
Wild mushrooms on crostini (funghi trifolati)
7 ingredients
1 hr + 30 min
Serves 2
openrecipes
The best and most tasty mushrooms you can find in Italy are the porcini wild mushrooms or ceps. Autumn is the best season to eat them, when you will find them fresh on the menu in almost every Italian restaurant.
Estimated Nutrition (whole recipe, rough)
145
Calories
3g
Protein
14g
Fat
5g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g/1lb chestnut mushrooms
- 55g/2oz dried porcini mushrooms
- 2 cloves garlic
- 75ml/3fl oz olive oil
- salt and pepper
- fresh parsley
- 1 day old French baguette
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes