Loretta Sebastiani

Loretta Sebastiani
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Crostini with mushrooms in oil
( Crostini ai funghi porcini sott'olio )

Traditional Italian recipe

Crostini with porcini mushrooms in oil are very tasty, easy-to-do appetizers. You can accompany assorted cold cuts with them and so assemble a typical Italian antipasto platter. If you prepare them in very small portions of bread they become a fantastic finger food for you aperitif. For this recipe you need high quality mushrooms in olive oil, Tuscan bread, fresh herbs (chives and parsley fresh or dried), extra virgin olive oil and black truffle in very thin slices (to be added if liked).

difficulty: easy

time: 15 minutes

calories: 198 (kCal)

Ingredients / Serves 4

  • 120g (4 1/4 ounces) mushrooms in olive oil, well drained
  • 200g (7 ounces) loaf, in slices
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
  • Black truffle, if liked
easy recipe
preparation: 15 minutes
cooking: no cooking
total time: 15 minutes
How many calories in a serving?
Calories: 198 (kcal) 10 % - 826 (kJ)
Protein: 4.9 (g) 10 % GDA
Total fat: 6.0 (g) 9 % GDA
Total carbohydrate: 33.1 (g) 13 % GDA
Sugars: 2.3 (g) 3 % GDA

Download free PDF version (203 download).

Mushroom crostini recipe

Preparation and cooking

  • - Prepare all ingredients.
    Preheat oven to 180°C (350°F) and prepare all you need for this recipe.
    Cut loaf into slices and arrange them on a baking sheet.
    If you decide to use fresh aromatic herbs, clean, wash and chop them.
    Remove porcini mushrooms from jar, drain very well and dice. Mix them with aromatic herbs.
    Cut truffle into slices and put apart.

Just before serving

  • - The last step.
    Bake bread, 2 to 3 minutes.
    Distribute olive oil with a teaspoon on the top of bread slices and then arrange mushrooms and eventually truffle slices.
    Your crostini are ready!



  • - Don't use the preserving oil of the mushrooms to oil the bread slices.
  • - I generally spray olive oil instead of using a teaspoon. In other words I use a spray bottle to use less olive oil and spread it uniformly and quickly.
  • - Prepare your crostini just before serving them.
  • - You can use either fresh truffles or canned truffle slices in oil.

Menu planning

  • - As I have just written, these crostini are ideal to assemble a typical Italian antipasto platter. Combine them with assorted cold cuts and cheese, slices of frittata, bruschettas ... Below the link to Umbrian starter.
  • - But you can think of them for your drunch (an afternoon snack that turns into a dinner party an alternative way to spend time with friends) too.
  • - Don't forget happy hour. We Italians call happy hour the time for aperitivo. You can be at home or at cafe but this must be always a pleasant moment to relax with friends or your partner at the end of the day before your dinner. Prepare mushroom crostini or assorted crostini and enjoy them with a glass of good wine or your preferred cocktail.

Useful links for this recipe

  • - Here's the link to Umbrian antipasto to have an idea how to assemble a typical Italian starter.
  • - Are you interested in porcini mushrooms? follow the link.
  • - More details on black truffles? how to choose, buy, preserve, use in Italian recipes? my husband and I published a special page on them: black truffles.
  • - Carlo and I are used to buy truffles via Internet. It isn't easy to find them in delicatessen stores and still less in supermarkets. We suggest to contact the owners of this firm Italia Tartufi if you are interested in buying them.


What's the right wine for " Crostini with mushrooms in oil "?

Crostini with porcini mushrooms can be paired with bubbles and red wines. Remember: not full-bodied red wine. Carlo and I suggest you Dolcetto d'Asti (red wine from Piedmont).

Want you know other wines or recipes from Piedmont and our reviews on restaurants where my husband and I ate? read the page about this Italian region :))