We know this is supposed to be an appetizer, but it is also fantastic as a light supper. We strongly recommend opening a nice bottle of Chianti, use it in cooking the mushrooms, and serving the remainder with the bruschette and a green salad. You can substitute other kinds of mushrooms (such as enoki, stemmed shiitake caps, and oyster) for the cremini, or use an assortment.
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.