Porcini and tomato toasts with arugula

Name: Porcini and tomato toasts with arugula
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 SERVINGS
Cuisine: Olasz konyha
Ingredients: 8 slices sourdough bread; 50 dag preferably colorful, various tomatoes; 2 heads onion; 4 cloves garlic; 2 dl cream; 10 dag butter; 1 dl extra virgin olive oil; 2 tablespoons white wine vinegar; Basil; Thyme; Parsley; 5 dag arugula; Salt; Pepper; 50 dag porcini

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

8 slices sourdough bread
50 dag preferably colorful, various tomatoes
2 heads onion
4 cloves garlic
2 dl cream
10 dag butter
1 dl extra virgin olive oil
2 tablespoons white wine vinegar
Basil
Thyme
Parsley
5 dag arugula
Salt
Pepper
50 dag porcini

PREPARATION

1
Toast the bread slices.
2
Dice the onions finely, crush the garlic.
3
For the porcini ragout, clean the mushrooms. If using frozen, wash them thoroughly while still frozen.
4
Sauté half of the onion and garlic in a little butter, then add the mushrooms and fry until their own liquid evaporates. Season with salt, pepper, thyme, and add the cream, then simmer until a ragout consistency is achieved.
5
Mix the other half of the onion and garlic with the diced tomatoes, season with herbs, salt, pepper, extra virgin olive oil, and a few drops of white wine vinegar if desired.
6
Serve the toasts with the two types of toppings and fresh arugula. You can spoon some of the accumulated tomato juice over them when serving.

Tip

Instead of porcini, you can use other types of mushrooms such as button mushrooms, oyster mushrooms, king oyster mushrooms, or shiitake mushrooms. If you have it at home and like it, you can add a little truffle oil or pâté to the mushroom ragout.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!