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Porcini Bread Crumb Topping

Makes about 2 1/2 cups
Time 10 min
A variation on a traditional Italian bread crumb topping for pastas and vegetables, this version features dried porcini mushrooms to add earthy flavor to stewed or braised meats, pastas, steamed vegetables and soups. Also enjoy as a salad topping instead of croutons or even on scrambled or poached eggs.
Ingredients
  • 1/2 ounce dried porcini mushrooms
  • 4 ounces stale bread such as ciabatta or sourdough, cut into 1-inch cubes
  • 1/8 teaspoon fine sea salt
  • 1 sprig rosemary
  • 2 cloves garlic, peeled and lightly crushed
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 4 tablespoons extra-virgin olive oil
  • Ground black pepper, to taste
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Method

Place mushrooms in a food processor with half of the bread cubes.

Process for about 2 minutes.

Add the rest of the bread and process until you obtain coarse crumbs.

Season with salt and pepper.

Heat olive oil over medium heat in a skillet.

Add rosemary and garlic and cook to infuse the oil just until garlic is lightly brown.

Add crumbs and cook, tossing from time to time, until crumbs are lightly toasted.

Taste and adjust seasoning.

Discard rosemary sprig and sprinkle crumbs over dishes as desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 ounce dried porcini mushrooms
  • 4 ounces stale bread such as ciabatta or sourdough, cut into 1-inch cubes
  • 1/8 teaspoon fine sea salt
  • 1 sprig rosemary
  • 2 cloves garlic, peeled and lightly crushed
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 4 tablespoons extra-virgin olive oil
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.