Bruschette ai funghi e gorgonzola

Serves 1
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Directions

  1. 1Clean the mushrooms, removing the roots and rinsing them quickly under running water.
  2. 2Clean the mushrooms, removing the roots and rinsing them quickly under running water.
  3. 3Clean the mushrooms, removing the roots and rinsing them quickly under running water.
  4. 4Slice them.
  5. 5Slice them.
  6. 6Slice them.
  7. 7Collect them in a pan where the garlic is already browning in a generous drizzle of oil.
  8. 8Collect them in a pan where the garlic is already browning in a generous drizzle of oil.
  9. 9Collect them in a pan where the garlic is already browning in a generous drizzle of oil.
  10. 10Add some porcini mushrooms for a little more fragrance and parsley.
  11. 11Add some porcini mushrooms for a little more fragrance and parsley.
  12. 12Add some porcini mushrooms for a little more fragrance and parsley.
  13. 13Cook until the water has evaporated and remove the garlic.
  14. 14Cook until the water has evaporated and remove the garlic.
  15. 15Cook until the water has evaporated and remove the garlic.
  16. 16Cut the cheese.
  17. 17Cut the cheese.
  18. 18Cut the cheese.
  19. 19Divide the bread in half.
  20. 20Divide the bread in half.
  21. 21Divide the bread in half.
  22. 22Collect the mushrooms on one side of the pan and with the fragrant oil, enrich the bread, both on one side and on the other.
  23. 23Collect the mushrooms on one side of the pan and with the fragrant oil, enrich the bread, both on one side and on the other.
  24. 24Collect the mushrooms on one side of the pan and with the fragrant oil, enrich the bread, both on one side and on the other.
  25. 25Place in a hot oven at 200 degrees just long enough to obtain a crisp crust.
  26. 26Place in a hot oven at 200 degrees just long enough to obtain a crisp crust.
  27. 27Place in a hot oven at 200 degrees just long enough to obtain a crisp crust.
  28. 28Spread the mushrooms on top, then the gorgonzola and caciotta.
  29. 29Spread the mushrooms on top, then the gorgonzola and caciotta.
  30. 30Spread the mushrooms on top, then the gorgonzola and caciotta.
  31. 31If you prefer another type of cheese, use it too.
  32. 32If you prefer another type of cheese, use it too.
  33. 33If you prefer another type of cheese, use it too.
  34. 34Add some more parsley, a good drizzle of oil and here are our super fragrant and delicious croutons ready to be brought to the table.
  35. 35Add some more parsley, a good drizzle of oil and here are our super fragrant and delicious croutons ready to be brought to the table.
  36. 36Add some more parsley, a good drizzle of oil and here are our super fragrant and delicious croutons ready to be brought to the table.

Ingredients

  • 500 g pane (filone o ciabatta)
  • 500 g pane (filone o ciabatta)
  • 500 g pane (filone o ciabatta)
  • 500 g funghi champignon (bianchi o crema)
  • 500 g funghi champignon (bianchi o crema)
  • 500 g funghi champignon (bianchi o crema)
  • 150 g funghi porcini (surgelati o freschi da aggiungere agli altri)
  • 150 g funghi porcini (surgelati o freschi da aggiungere agli altri)
  • 150 g funghi porcini (surgelati o freschi da aggiungere agli altri)
  • q.b. sale
  • q.b. sale
  • q.b. sale
  • q.b. olio extravergine d’oliva
  • q.b. olio extravergine d’oliva
  • q.b. olio extravergine d’oliva
  • 1 ciuffo prezzemolo
  • 1 ciuffo prezzemolo
  • 1 ciuffo prezzemolo
  • 100 g gorgonzola
  • 100 g gorgonzola
  • 100 g gorgonzola
  • 100 g caciotta mista (o formaggio a vostra scelta)
  • 100 g caciotta mista (o formaggio a vostra scelta)
  • 100 g caciotta mista (o formaggio a vostra scelta)
  • aglio
  • aglio
  • aglio

Equipment

knifecutting boardpanoven