Porcini Bruschette with Nipitella - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, thinly sliced
- 4 medium porcini mushrooms, stems removed, tops cut into small pieces
- 2 sprigs fresh nipitella or a combination of fresh baby mint and thyme
- Fine sea salt
- Freshly ground black pepper
- 1 loaf unsalted Tuscan bread, sliced into 3/4-inch slices
- 1 small bunch fresh flat-leaf parsley, roughly chopped
Instructions
- Preheat a grill pan or grill.
- Heat the olive oil in a large saute pan over medium-high heat. Add the garlic and cook until fragrant. Add the porcini mushrooms and saute until beginning to soften, 5 minutes. Tear the nipitella or other herbs and add to the pan. Add salt and pepper to taste and remove from the heat.
- Toast the bread on the grill pan on both sides. Top with the sauteed porcini and garnish with chopped parsley and a drizzle of extra-virgin olive oil. Serve immediately.
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