• tworedbowls says:

      March 22, 2017 at 9:15 am

      Hi, that’s a great question! I meant to clarify it in the recipe notes but totally forgot — the brining is a step that America’s Test Kitchen recommends for more evenly salting the mushrooms. I’m not sure about roasting dried (and reconstituted) porcini because I’ve never done it — it is so flavorful though that I want to say that it could work just by reconstituting and sautéing in a bit of butter, salt, pepper, garlic & herbs? Let me know how it goes with the toast if you try it! Thank you so much for stopping by.

  1. says:

    March 22, 2017 at 10:11 pm

    This looks super delicious to me and like you said, I think it’s worth every step. Everything you make always makes me drool. Luckily I have everything in your ingredients list except for the main things: avocado and mushrooms. It will go on my grocery list this week and thank you for sharing this dish. So glad baby Skywalker was a dream so you could go out and bring home even more inspiring meal ideas.

  2. says:

    March 23, 2017 at 10:57 am

    The creaminess of the ricotta with so many layers of savory goodness! This sounds absolutely delicious. I always try to keep some of Gjelina’s garlic confit in the fridge – seems to last for weeks. That’s a great idea to kick in some heat during the baking process. Looking forward to trying this dish with some homemade sourdough!

  3. says:

    March 24, 2017 at 5:30 am

    i’m so happy to hear that you had not one, but THREE successful outings with the babe! aw, luke sounds like such a little angel sitting there and taking in his surroundings <3 and this toast! it sounds like the perfect combination of ingredients, plus that garlic chili oil – be still my heart! big hugs to you, sweet lady xo

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