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Crostini Porcini Mushrooms Italian Style Tomato Soup

It concludes the trilogy with a Tuscan gem: the fresh porcini mushrooms. At least once in your life, you should try this delight full of umami. When they are fresh, the mushrooms have a flavor reminiscent of moss and rain: close your eyes and you'll feel the shady forest chestnut trees in the mountains of Tuscany. Bliss! One bite will suffice to show why they are so expensive. I am so lucky to have an uncle (Nedo), which is the seeker of mushrooms since he was a child. He knows the woods surrounding his house inside out, and when it rains, gets up early in the morning and sifts through the woods, coming home with something like 30 pounds of mushrooms. It is no exaggeration! A beautiful thing it does is that he never uses plastic bags when collecting mushrooms, put them all in the wicker baskets, so that the spores can fall freely to the ground as he runs through the woods. New born then mushrooms, making stocks and inexhaustible collection sustainable. This recipe is from my mom.
INGREDIENTS (about 10 croutons)

• 6-7 large mushrooms (cleaned with a damp cloth, and trimmed the stems) 2 cloves garlic
• Extra-virgin olive
• A handful of fresh chopped parsley
• Half a glass of white wine Salt and pepper

First of all, here are some photos that give an idea of \u200b\u200bthe beauty of these fungi.

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OK, we've seen enough!

Cut mushrooms into thin slices (including stems). Use a sharp boxcutter, so as not to disintegrate the delicate chapels.

Finely chop the garlic and cook over low heat with the parsley, in 4-5 tablespoons of olive oil. Add the mushrooms, raise the heat, transfer the wine and cook for a couple of minutes, or until the mushrooms are wilted. Do not cook them in excess! Season with salt and pepper, then cover with a lid to keep warm.

Toast 10 slices of bread of good quality (I used sesame seeds) and disponeteci over hot mushrooms. Serve the croutons immediately.