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Portobello Mushroom Crostini

From Italian Cooking and Living, August/September 2004

In Abruzzo these scrumptious crostini di funghi are made with any local fresh mushroom, most commonly porcini. We made them with portobello mushrooms.
    3 tablespoons extra-virgin
    olive oil
    2 cloves garlic, minced
    1 pound portobello
    mushrooms, trimmed and thinly sliced (or substitute white or cremini mushrooms)
    salt and freshly ground pepper
    3 anchovy fillets, finely chopped
    juice of 1 lemon
    8 slices Italian bread, toasted
In a nonstick skillet, warm the olive oil over high heat. Add the garlic and mushrooms, and sauté for 5 minutes, stirring frequently. Season with salt and pepper, and add the anchovies. Cook for another minute, then remove from the heat, and drizzle with the lemon juice. Toss and spoon the seasoned mushrooms onto the toasted bread. Serve hot or at room temperature. Serves 4

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The Magazine of La Cucina Italiana