Porcini Crostini

1. 1

   Heat the oil in a large nonreactive skillet.

2. 2

   Add the mushrooms and garlic and saute over moderately high heat until beginning to brown, about 10 minutes.

3. 3

   Meanwhile, in a small bowl, dilute the tomato paste with the wine and stir in 1/4 cup of water.

4. 4

   Stir the wine mixture into the mushrooms and cook until absorbed, about 2 minutes.

5. 5

   Add parsley and season with salt and pepper.

6. 6

   Spoon the mushrooms onto the toast and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.