- 450g/1lb chestnut mushrooms, sliced
- 55g/2oz dried porcini mushrooms
- 2 cloves garlic
- 75ml/3fl oz olive oil
- salt and pepper
- fresh parsley, chopped
- 1 day old French baguette
- Soak the dried mushrooms in hot water for at least one hour.
- In a large frying pan heat the olive oil and sautĂŠ the garlic for 2 minutes.
- Add the sliced mushrooms and sautĂŠ for 3 to 4 minutes.
- Add the dried mushrooms and some of the water, strained through kitchen paper, in which the mushrooms have been soaking.
- Cover and simmer for about 10 minutes or until the volume of liquid has reduced.
- Sprinkle with the chopped parsley and serve warm.
- Or, add some cream or marscapone to make a creamy sauce for pasta and top with parmesan and butter.
- To serve with crostini, slice the baguette on the diagonal and dry it out in the oven, but do not colour it.