Prep: 5 min. Cook: 1/2 hr.
1/4 lb Dried Porcini Mushrooms
2 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
3 tbsp Il Molino DOP Italian Extra Virgin Olive Oil
3/4 cup white wine
2 cups Organic Vegetable Broth
1 tsp dried thyme
Trapani Sea Salt & freshly ground black Tellicherry Peppercorns
4 large slices firm-textured bread, toasted
Reconstitute the Porcini Mushrooms, then chop coarsely. Saute' the garlic and parsley in the Il Molino Olive Oil in a large, heavy-bottomed pan. Add the mushrooms and cook over high heat for 3-4 minutes. Pour in the wine and cook until it has evaporated. Lower the heat to medium and pour in the Organic Vegetable Broth. Season with the thyme, Trapani Sea Salt and Tellicherry Pepper and cook until the mushrooms are tender. Place a slice of toast in each serving bowl and pour the soup over the top. Serve hot.
Wine: a dry red
Recipe adapted from and photo courtesy of Leonardo Romanelli and Gabriella Ganugi, "Olive Oil". Published by The Wine Appreciation Guild.