A rustic dish and rich: i croutons with sausage, stracchino and porcini mushrooms they can be served as aperitif, as starter, but also how single dish to be completed with a vegetable side dish. A easy recipe really tasty.
Ingrediants
- 4 (or 8 depending on the size) slices of homemade bread
- 300 g of fresh ham sausage
- 200 g of stracchino
- 200 g of diced porcini mushrooms
- 1 clove of garlic
- fresh parsley
- ½ glass of dry white wine
- extra virgin olive oil
- salt
- black pepper
THE croutons with sausage, stracchino and porcini mushrooms they are a rustic and tasty appetizer that refers to the tradition of mixed Tuscan crostini. You can serve them with aperitif or as a real entrée. By keeping the largest slices of bread, or by serving more than one, they also become one single dish to be completed with a vegetable side dish.
The recipe for these baked croutons is very easy: prepare a sort of rustic pate by mixing the fresh sausage and stracchino, spread a generous dose on the slices of homemade bread and then, while these are toasting in the oven, sauté the mushrooms with which to complete the dish. An irresistible mix of flavors and textures.
Two classics of popular tradition are enough: Bruschetta with tomato and bread, butter, anchovies to demonstrate how with a few slices of bread and a few simple ingredients you can create real delights. With a little imagination, the possibilities become limitless: try the mixed canapes, the delicious crostini with mozzarella and speck or the delicate combination of the apple, brie and honey crostini.
And if you love the flavors of the sea, among our proposals for greedy and imaginative croutons there are also Crostoni with octopus and black cabbage.
OTHER TASTY RECIPES: Homemade bread bruschetta with vignarola and poached egg, Crostoni with tuna, onions and olive pate, Bruschetta with salmon, gherkins and yogurt
How to prepare: Crostoni with sausage, stracchino and porcini mushrooms
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Crostoni with sausage, stracchino and porcini mushrooms
Start preparing the croutons with sausage, soft cheese and porcini by cleaning the mushrooms. With a small knife scrape the stems, then with a toothbrush gently remove the earth and finally remove the last impurities with a cloth. Cut them into cubes. Finely chop the garlic and brown it in a pan with a little oil. Add the mushrooms and cook them over medium-high heat, stirring. Deglaze with the white wine, add salt and pepper and continue cooking until the bottom appears creamy. Turn off, sprinkle with chopped fresh parsley and keep warm.
Collect the gutted sausages in a bowl together with the stracchino. Mash, mix everything with a fork and use the mixture obtained to coat the surface of the bread slices with a generous homogeneous layer.
Gradually place the croutons on a baking tray lined with parchment paper and cook under the oven grill at 200 ° until the cheese begins to melt and a succulent crust begins to form.
Remove the croutons from the oven and distribute a few tablespoons of sautéed porcini mushrooms. Sprinkle with freshly ground pepper and serve hot.
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