Recipe detail

Name: Mushroom crostini
Yield: 6
Cuisine: Italian
Ingredients: 120.0000 ml olive oil; 2.0000 tPcs garlic cloves, 1 peeled, 1 finely chopped; 1.0000 tPcs 1 small red chilli, finely chopped; 400.0000 g mixed mushrooms, chopped; 1.0000 g coarsely chopped fresh flatleaf parsley; 1.0000 g fresh marjoram leaves; 1.0000 g salt; 1.0000 g black pepper; 8.0000 tPcs sour dough slices

Vegetarian dishes Mushroom crostini

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

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Program steps

Preheating:
220 °C

To view the entire table, move the table to the right.

Hot air

0 %

Termination by time

00:02 hh:mm

200 °C

100 %

Ingredients - number of portions - 6

Name	Value	Unit
olive oil	120	ml
garlic cloves, finely chopped	2	pcs
chili powder	1	pcs
fresh mushrooms like seps,button, shitake, etc.	400	g
parsley	1	g
marjoram	1	g
salt	1	g
freshly ground black pepper, ground	1	g
fresh sourbread dough	8	pcs

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, B6, C, D, E, K

Nutritional value of one portion	Value
Energy	14.2 kJ
Carbohydrate	0.3 g
Fat	0.2 g
Protein	2.7 g
Water	0 g

Directions

Heat 6 tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for 1 minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked.
Stir in the parsley and marjoram and season with salt and freshly ground black pepper.
Meanwhile, toast the slices of bread using the Retigo express grill, set the combi oven on hot air 0%, 200°C for 2 minutes. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve.

Recommended accessories

Vision Express Grill