Tomato and Ricotta Crostini
Easy
SERVES 8
Mushroom gathering in Italy is almost a secretive and elusive venture. Those who know where the best spots are for harvesting keep them to themselves. There are many species available; the most common are boletus, or porcini. They are cooked very simply with just a touch of seasoning to highlight their woodsy flavor. When porcini are dried, their flavor intensifies and they can be stored for long periods. This recipe substitutes large cultivated mushrooms, since fresh porcini are unavailable, but portobellos or creminis can be used. But using dried porcini as part of the stuffing helps approximate the real thing.
This recipe was featured on Season 5 - Episode 510.
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