Prep Time: 20 mins
Cook Time: 20 mins
Servings: 2

Wild Mushroom Toast

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12
Lunch
Open-Faced
Sliced Bread

Ingredients

  • 4 slices of Villaggio Artesano® Sourdough Bread - Toasted
  • 1 tbsp (15g) Butter
  • 1 tbsp (15ml) Olive Oil
  • 1 Shallots, peeled and chopped fine
  • 1 clove of Garlic, minced
  • 2 cups (500g) wild Mushrooms
  • Sea Salt & freshly round Pepper, to taste
  • 1 tbsp (15g) Chives
  • 1 tbsp (15g) Parsley
  • 1/4 cup (62.5g) Grated Parmesano Reggiano
  • 1 cup (250ml) Crème Fraiche
  • 12 slices Prosciutto, pan fried until crispy
  • 4 tbsp (60g) fresh Chives, chopped

Directions

  1. In a small fry pan, over medium heat, melt the butter in olive oil, then cook the shallots, mushrooms, and garlic for 10-15 minutes until all of the liquid has evaporated
  2. Season with salt & pepper, to taste
  3. Stir in chives, parsley, and Parmigiano Reggiano and cook for another 5 minutes
  4. Divide the pan-fried crispy prosciutto over 4 slices of toasted bread, then top with wild mushrooms
  5. Drizzle with crème fraiche and sprinkle with fresh chopped chives

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