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Porcini and Nepitella

By David Rocco’s Dolce Vita 


– 4 tablespoons extra virgin olive oil (60ml), plus extra for drizzling
– 2 cloves garlic, finely chopped
– 2 sprigs nepitella (can be substituted with fresh mint and oregano)
– 4 fresh porcini mushrooms
– 8 slices Tuscan country bread
– Salt to season


Heat olive oil in a saucepan and add garlic and nepitella.

With a dry dishtowel, brush off any dirt that may be on the porcini mushroom – do not rinse porcini mushrooms under water as they will absorb water like a sponge.

Cut mushrooms into thin slices and cook in saucepan for a few minutes before adding salt.

Toast bread and drizzle some olive oil on top.

Remove nepitella sprigs from saucepan. Place mushrooms on top of toasted bread. Serve immediately.

Yield: 4 servings

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