Funghi Selvaggi con Pane - "Wild Mushrooms with Bread"

This is one of my favorite types of appetizers. It goes very well with a bottle of good red wine. It is a very classic recipe that symbolizes the foraging of wild mushrooms. For this recipe I chose Porcini, Maiatake, Chanterelles & Chicken of the Woods mushrooms. You can use any combination of mushrooms you would like though.


TT = to taste

1) 1/4# Porcini Mushrooms
2) 1/4# Chanterelle Mushrooms
3) 1/4# Maiatake Mushrooms
4) 1/4# Chicken of the Woods Mushrooms
5) 4 Garlic Cloves
6) 3T Extra Virgin Olive Oil, plus more for garnish
7) 5 sprigs Fresh Thyme, leaves only
8) 3 sprigs Fresh Rosemary, leaves only
9) 5 Fresh Sage leaves chopped
10) TT Sea Salt
11) TT freshly ground Black Pepper
12) Parmigiano Reggiano, grated for garnish
13) 1/2 Sourdough Baugette baked in 350F oven for 5-8 minutes, 1/2 inch sliced on a bias
14) 1 cup Marsala wine
15) 1/2 cup red wine - Pinot Noir

Method:
1) heat olive oil over med heat in large sauce pan or straight sided saute pan
2) add garlic and cook for a few minutes until starting to brown
3) Add Porcini mushrooms and cook for 1 minute
4) add chicken of the woods mushrooms and cook for another minute
5) Add Maiatake mushrooms and cook for another minute
6) add chanterelles andcook for a minute
7) add fresh herbs
8) season with salt and pepper
9) add the wine and cook until most of liquid has reduced
10) taste for seasoning and that the mushrooms have cooked enough
11) transfer mushrooms to serving bowl
12) Scatter bread slices around
13) garnish with some fresh thyme leaves and grated parmigiano reggiano over the mushrooms, about 1-2T of the cheese
14) Drizzle bread and mushrooms with some good extra virgin olive oil
15) serve immediately