2 cups of water
4 medium-sized porcini mushrooms, without the green parts, cut in half lengthwise and then into 1 cm pieces (should yield around 2 1/2 cups)
5 tablespoons of butter or margarine
1/2 tablespoon of all-purpose flour
to taste with salt and black pepper
1/3 cup of milk
4 slices of bread without crust, cut in half diagonally to form 2 triangles
1 lightly beaten egg
1 1/2 tablespoons of lemon juice
1 tablespoon of chopped fresh parsley
2 cups of water
4 medium-sized porcini mushrooms, without the green parts, cut in half lengthwise and then into 1 cm pieces (should yield around 2 1/2 cups)
5 tablespoons of butter or margarine
1/2 tablespoon of all-purpose flour
to taste with salt and black pepper
1/3 cup of milk
4 slices of bread without crust, cut in half diagonally to form 2 triangles
1 lightly beaten egg
1 1/2 tablespoons of lemon juice
1 tablespoon of chopped fresh parsley
Heat 2 cups of water slightly with salt until boiling
Add the porcini mushrooms and cook for 5 minutes, partially covering the pot
Drain and rinse in cold water
Strain through a fine-mesh sieve to remove excess water
Melt 3 tablespoons of butter or margarine in a medium saucepan
Add the porcini mushrooms
Season with flour and salt to taste
Stir the mixture
Add milk, reduce heat, cover, and simmer for about 10 minutes
Let it cool slightly
Melt the remaining butter in a skillet
Fry the bread slices on both sides
Keep warm
Add the egg to the porcini mushroom mixture
Heat over low heat, stirring for about 5 minutes
Add lemon juice
Arrange the garlic breads on plates and top with porcini mushrooms
Sprinkle with parsley
Serve 4 servings.
