Polenta Crostini with Mushrooms
1 oz Dried porcini mushrooms 4 tb Extra-virgin olive oil 1 lg Red onion, finely minced 2 sm Garlic cloves, finely minced 1 lb Fresh brown mushrooms, such -as cremini or portobello,...
Ingredients
- 1ozdried porcini mushrooms
- 4tb extra-virgin olive oil
- 1lg red onion, finely minced
- 2sm garlic cloves, finely minced
- 1lbfresh brown mushrooms, such
- 1tb chopped flat-leaf parsley
Directions
- 1
1 oz Dried porcini mushrooms 4 tb Extra-virgin olive oil 1 lg Red onion, finely minced 2 sm Garlic cloves, finely minced 1 lb Fresh brown mu
- 2
If you prefer, make it the traditional way
- 3
Just be sure to warm up your stirring arm in advance
- 4
Soak dried mushrooms in warm water to cover at least 45 minutes or until softened
- 5
Remove from liquid carefully and rinse well under cold running water to remove any sand still clinging
- 6
Chop mushrooms roughly and drain thoroughly
- 7
Strain soaking liquid at least twice through sieve lined with cheesecloth or paper towels, and reserve for use in another dish
- 8
Heat olive oil in heavy skillet and saute onion until translucent and tender, 10-15 minutes