Crostini with wild mushrooms and capers
Instructions
Clean the mushrooms with a soft brush and a damp cloth.
Chop and saute it in a pan with a few tablespoons of olive oil, a clove of garlic and Marjoram.
Cook over medium heat for 20 minutes, pouring the broth when you need to.
Add a spoonful of capers and a little chopped parsley.
Add salt and pepper.
Put on the fire and let it dry the liquid formed.
Spread on slices of toasted bread.
Accompanying wines: Trentino Chardonnay (also ' Sparkling '), DOC Colli Martani Grechetto DOC Fiano Di Avellino DOC.
