Wild Mushroom Crostini Wild Mushroom Crostini

Serves 4

2 garlic cloves, 1
1 small fresh red chilli,
8 tbsp olive
1 tbsp coarsely chopped
1 tbsp marjoram  (to replace the nepitella or wild mint used in Tuscany)
4 large slices Pugliese
salt and pepper to taste

This Italian dish is extremely popular because of its versatility: it can be served as a snack or antipasto, or with drinks. Crostini can be topped with chicken liver pâté, a mixture of tomato, mozzarella and basil, or grilled vegetables. This version using wild mushrooms is exceptionally good – even if you can’t hold of any wild mushrooms and have to use cultivated instead. For photograph we used chicken of the woods, horn of plenty, brown caps chestnut mushrooms and oyster mushrooms.400 g mixed wild (whatever you can get)

Clean the mushrooms thoroughly and cut them all into. Fry the finely chopped garlic and chilli in 6 tablespoons of the olive oil, before the garlic starts to colour, add the mushrooms. Sauté or stir-fry briefly for a few minutes only so that they retain their crisp texture. Add parsley, marjoram and some salt and pepper.

Meanwhile, toast the slices of bread on both sides, then rub them very slightly with the whole garlic clove. Brush with the remaining olive oil and top with the mushrooms. Serve immediately.

This recipe is from The Complete Mushroom Book: The Quiet Hunt