Bruschetta with Porcini Mushrooms and Cottage Cheese
by Editorial Staff
Porcini mushrooms are delicious in any form. I propose a simple recipe for bruschetta with porcini mushrooms and curd cheese, which perfectly combines a crunchy slice of bread, slightly soaked in garlic, with a rich mushroom flavor, softened cheese. By the way, I fried porcini mushrooms in fresh bacon, so there were greaves in the filling.
Ingredients
- porcini mushrooms – 300g
- lard (raw) – about 50g
- onions – 1/2 pc.
- bread (baguette, ciabatta)
- cream cheese – 50g
- salt to taste
- ground black pepper – to taste
- greens (thyme) – 3-4 branches
- garlic – 1 clove.
Directions
- Cut the raw bacon with meat veins (without skin) into small pieces. Finely chop the onion.
- Wipe the porcini mushrooms with a damp cloth and cut them into small pieces.
- In a frying pan, melt the bacon so that only crispy greaves remain. Here you can decide whether to leave them or just eat them. But mushroom filling with cracklings tastes better.
- Add onion to the cracklings in melted bacon and sauté it, stirring occasionally, for a couple of minutes.
- Transfer porcini mushrooms to a frying pan with sautéed onions. Fry until mushrooms are cooked. Season to taste with salt and ground black pepper.
- The baguette slices (rye or white) should be about 1 cm thick.
- Dry them in the oven or in a dry frying pan without oil.
- Let the dried bread slices cool slightly and rub on both sides with a clove of garlic.
- Spread the bread with curd cheese.
- Put a layer of porcini mushroom filling on the cheese and decorate with spicy herbs if desired. Bruschetta with porcini mushrooms and cottage cheese is ready. You can eat it right away, but when the snack cools down it will remain tasty.
Bon Appetit!
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