Crostini with Porcini Mushrooms, Tomato & Onion | Recipe

Our cooking sessions on the OFYR adapt to the autumn season: a little shorter, a little different, but no less valuable. If you have a mobile unit, place it where the last rays of sunshine warm your garden. Every outdoor session becomes a golden moment of pleasure.

And what could fit this time of year better than porcini mushrooms? Foragers will collect them themselves, while everyone else can find them fresh at the farmers’ market or from a trusted greengrocer. On crispy crostini, combined with tomato and onion, they unfold their full aroma – an autumnal greeting straight from the grill.

Preparation

Prepare the OFYR
Light a fire with dry hardwood and heat the plate evenly. Once the surface is hot and drops of water instantly evaporate, the OFYR is ready to use.

Ingredients for 4 servings

• 3–4 fresh porcini mushrooms (approx. 300–400 g)
• 1 tomato
• 1 medium onion
• Olive oil
• Fleur de Sel
• Slices of bread

Method

1. Clean the porcini mushrooms carefully with a knife or brush, then slice them.
2. Finely chop the onion and tomato.
3. Brush the plancha with olive oil.
4. Place the porcini slices and bread on the plancha and grill until golden brown.
5. Sauté the onion and tomato on the plancha, seasoning with Fleur de Sel.
6. Remove the bread, spread with the tomato–onion mixture and top with the sautéed porcini. Finish with a pinch of Fleur de Sel.

Serve immediately and enjoy – a bite of autumn in every mouthful!