ounces high quality lightly salted or unsalted butter at room temperature
tablespoons porcini powder
cup canned summer truffle peelings
tablespoons minced parsley for garnish, optional
Nutritional analysis per serving (48 servings)
68 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 10 milligrams cholesterol; 75 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Preheat the broiler. Grind dried porcini in a spice grinder, producing about 1/2 cup of powder. The excess will keep for about a year in a jar. Or buy porcini powder online or at some food shops.
- In small bowl, combine the butter and 4 tablespoons of porcini powder. Add salt to taste.
- Slice the baguettes into very thin slices. Place on a sheet pan and toast until golden brown on both sides.
- Spread about 1 teaspoon of porcini butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley if you like and a few grinds of pepper.
- Spread about 1 teaspoon of butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley and a few grinds of pepper if you like.
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