Recipe: Little Porcini Mushroom Roasts

Name: Little Porcini Mushroom Roasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 24 toasted baguette bread croutons; 10.5 oz (300 g) fresh porcini mushrooms; 1 shallot, minced; 1 fl oz (3 cl) grapeseed oil or duck fat; 12 walnut kernels, crushed; a few chives; walnut oilsalt and freshly ground pepper; Very important: never wash porcini mushrooms, only wipe them clean and to remove the stem, cut it to a point!

By chef patrick Asfaux 4.8/5 (4 reviews)

Prep 10 min

Cook 15 min

Total 25 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

24 toasted baguette bread croutons
10.5 oz (300 g) fresh porcini mushrooms
1 shallot, minced
1 fl oz (3 cl) grapeseed oil or duck fat
12 walnut kernels, crushed
a few chives

walnut oil

salt and freshly ground pepper
Very important: never wash porcini mushrooms, only wipe them clean and to remove the stem, cut it to a point!

Step-by-step directions

1 Toast 24 baguette bread croutons 1 cm thick, then set aside.

2 Clean your porcini mushrooms, separate the stems and cut them into mirepoix (small cubes).

3 Sauté them in grapeseed oil or duck fat until golden, then add the caps which should be thinly sliced. Sauté for 1 to 2 minutes then add the minced shallot, season with salt and freshly ground pepper and set aside.

4 Crush (chop into coarse pieces) your walnuts then cook them, without any fat, in a pan until they turn golden (toast), then set aside.
The main benefit of this recipe is that you can prepare it in the morning for lunch or dinner.
Preparation for serving
Place a spoon of porcini mushrooms on each crouton, then some walnut pieces and place in the oven for 2 to 3 minutes to serve warm.
At the last moment, drizzle with a little stream of walnut oil and a sprig of chives.