MUSHROOM TOASTIES - CROSTINI AI FUNGHI

Last weekend, I traipsed through San Francisco's Ferry Building Marketplace.  Once the terminus for traffic in and out of the Bay, the space has morphed into a high-end food hub.  Speciality shops -- bread-bakers, salami-makers and cheeses-mongers -- line the interior.

A line of eager mouths snaked in front of Acme Bread, where workers pulled flour-dusted loaves from a brick oven. At Boccolone, diners noshed on house-cured salumi and homemade Italian sausages.

Evoking Europe's covered markets, the Ferry Building touts California's local vitals. I can't afford most food on sale here. I like to browse, though.  One of my favorite spots is a stall where I've never shopped: Far West Fungi.

Far West Fungi

Specializing in mushrooms, Far West serves edible fungus from across California -- including both farm-raised and forest-foraged varietals.  Pink oyster mushrooms, the ruby hue of a grapefruit, beckon to prospective foodies.

Perusing the porcini and prune-wrinkled morels, I started concocting mushroomy meals in my head. Risotto? Lasagna? Veggie ragù?  In a rush, I went for a quick dish: mushroom crostini.  Toasted bread is crowned in pan-crisped mushrooms, lemony parsley and a hint of cream.  I grabbed a crusty baguette at Acme Bread and headed home.

 

Far West Fungi

 INGREDIENTS:

• 12 oz - 1 lb of mixed mushrooms (crimini, button, Shitake, portobella, etc), sliced
• 1 loaf crusty bread (baguette or Italian), sliced thick
• A bunch of flat-leaf parsley
• 2 tablespoons fresh cream or half-and-half
• 4-5 tablespoons fresh grated parmigiano
• 4-6 tablespoons extra virgin olive oil
• Black pepper, to taste.

www.thefreshloaf.com

Slice the rustic Italian loaf or baguette into 1" - 1.5" slices.  Toast the bread on a baking sheet in the oven until hard.  Be sure not to over toast.  Your slices should feel like toast but not yet be golden-brown.  Set aside the bread  and let cool at room temperature.

Meanwhile, wash and clean the mushrooms, scrubbing off any soil that clings to the 'shrooms. Coarsely slice the mushrooms. Some slices can be thin like the mushrooms you see on pizzas and some can be chunkier.  When the mushrooms are cut rough-chop a bunch of flat-leaf parsley. You'll need about 2 tablespoons of chopped parsley.

Image from: Delightful Delicacies

Heat the olive oil over medium heat in a large skillet.  Cooking in batches, saute the mushrooms until they've begun to brown. You don't want slimy mushrooms. To avoid soggy 'shrooms, cook them in hot oil and only just cover the surface of the skillet.  Cooking the mushrooms all at once will cause them to release water -- they won't brown and they will turn mushy.  Smaller batches, on the other hand, will caramelize and sizzle.

Cook 2-3 minutes on each side, stirring only occasionally.  Once browned, remove the batch of mushrooms to a separate plate and continue pan-frying the remaining fungus. When all of the mushrooms have been browned, return them to the skillet.

Heating over medium-low, toss in the chopped parsley. Pepper to taste and mix for 1 minute. Because we're using salty parmigiano, you won't need to add salt now. While the mushrooms and parsley re-heat, spoon in the grated parmigiano. Stir the skillet vigorously until the cheese starts to melt and turn gooey.

Photo from Italian blog: http://focacciaalrosmarinoit.blogspot.com/

Lastly, pour in the heavy cream one tablespoon at a time. Toss the pan to make sure the cheese, parsley and cream evenly coat all the mushroom mixture.  Generously dress each slice of toast with the cheesy mushroom mix. Serve warm.