Lunch: Porcini and Nepitella

Ingredients

4 fresh porcini mushrooms
4 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, finely chopped
2 sprigs nepitella or fresh mint and oregano
Salt
8 slices Tuscan country bread or hearty bread

Instructions

With a dry dishtowel, brush off any dirt that may be on the porcini mushrooms. Cut the mushrooms into thin slices. Cook's Note: Do not rinse porcini mushrooms under water as they will absorb water like a sponge. Heat the olive oil in a saucepan, and add the garlic and nepitella. When the garlic is golden, add the mushrooms and cook in the saucepan for a few minutes before adding salt, to taste. Toast the bread and drizzle some olive oil on top. Remove the nepitella sprigs from the saucepan. Place mushrooms on top of the toasted bread. Serve immediately. SERVINGS: 4 (APPETIZER) Calories: 334Total Fat: 16 gramsSaturated Fat: 2 gramsProtein: 7 gramsTotal carbohydrates: 39 gramsSugar: 2 grams Fiber: 2 gramsCholesterol: 0 milligramsSodium: 627 milligrams

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