{"id":11386,"date":"2018-01-10T09:07:59","date_gmt":"2018-01-10T08:07:59","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=11386"},"modified":"2018-01-10T09:07:59","modified_gmt":"2018-01-10T08:07:59","slug":"porcini-and-nepitella","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/porcini-and-nepitella\/","title":{"rendered":"Porcini and nepitella"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Four fresh porcini mushrooms<\/li>\n<li>Four tablespoons extra virgin oil, plus extra for drizzling<\/li>\n<li>Two cloves garlic, finely chopped<\/li>\n<li>Two springs nepitella or fresh mint and oregano<\/li>\n<li>Salt<\/li>\n<li>Eight slices Tuscan country bread or hearty bread<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>With a dry dishtowel, brush off any dirt that may be on the porcini mushrooms. Cut the mushrooms into thin slices. Cook&#8217;s note: Do not rise porcini mushrooms under water as they will absorb water like a sponge. Heat the olive oil in a saucepan. When garlic is golden, add the mushrooms and cook in the saucepan for a few minutes before adding salt, to taste. Toast the bread and drizzle some olive oil on top. Remove the nepitella springs from the saucepan. Place mushrooms on top of the toasted bread. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Four fresh porcini mushrooms Four tablespoons extra virgin oil, plus extra for drizzling Two cloves garlic, finely chopped Two springs nepitella or fresh mint and oregano Salt Eight slices Tuscan country bread or hearty bread Preparation: With a dry dishtowel, brush off any dirt that may be on the porcini mushrooms. Cut the mushrooms&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/porcini-and-nepitella\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":11387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[2669],"tags":[3027,3062,3050,4694,3277,3040,3029,4215,4693,3047,4692,4691,4695],"class_list":["post-11386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-best-italian-recipes","tag-cloves-garlic","tag-extra-virgin-olive-oil","tag-fresh-porcini-mushrooms","tag-garlic-recipes","tag-italian-food-recipes","tag-italian-recipes","tag-mint","tag-nepitella","tag-oregano","tag-porcini","tag-porcini-and-nepitella","tag-tuscan-bread"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Porcini and nepitella - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/porcini-and-nepitella\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Porcini and nepitella\" \/>\n<meta property=\"og:description\" content=\"Ingredients: Four fresh porcini mushrooms Four tablespoons extra virgin oil, plus extra for drizzling Two cloves garlic, finely chopped Two springs nepitella or fresh mint and oregano Salt Eight slices Tuscan country bread or hearty bread Preparation: With a dry dishtowel, brush off any dirt that may be on the porcini mushrooms. 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