Porcini mushroom pan with toasted bread

Name: Porcini mushroom pan with toasted bread
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g Porcini mushrooms; 2 medium-sized tomatoes; 4 small onions; 3 TABLESPOONS Oil; 1 Baguette roll; 1-2 stem(s) Thyme; 7-10 Tbsp salt, white pepper; 3-4 Stem(s) Parsley; 1 TABLESPOON Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500 g Porcini mushrooms
2 medium-sized tomatoes
4 small onions
3 TABLESPOONS Oil
1 Baguette roll
1-2 stem(s) Thyme
7-10 Tbsp salt, white pepper
3-4 Stem(s) Parsley
1 TABLESPOON Butter

Directions

1
Clean the mushrooms, clean with kitchen paper or brush. Remove any soft tubes under the caps. Scrape off some of the stem ends and cut them off. Slice large mushrooms, cut small ones in half. Wash, quarter, possibly seed and dice the tomatoes. Peel and dice onions
2
Sauté the mushrooms in 2 tablespoons of hot oil. Add onions and fry everything for about 5 minutes
3
Cut the bread roll into slices. Fry in 1 tbsp. hot oil until golden brown. Wash the thyme and remove the leaves. Sprinkle bread with salt and thyme
4
Wash the parsley and pluck off the leaves, except for some for garnishing. Stir butter into the mushrooms. Season. Sprinkle with parsley and diced tomatoes. Garnish with the rest of the parsley. Add baguette
5
If you do not want to buy fresh thyme separately, try freeze-dried - it tastes almost as aromatic