Topinky with Porcini Mushrooms

5 from 4 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 600 g Fresh porcini mushrooms (here: collected yourself!)
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 2 tbsp Sunflower oil
  • 1 tbsp Butter
  • 2 tsp Whole caraway seeds
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 0,5 Cup Sliced ​​parsley
  • 4 Discs Farmer's crust bread
  • 0,5 Cup Sunflower oil
  • Paper towels
  • 2 Garlic cloves


  • Clean and chop the porcini mushrooms. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat sunflower oil (2 tbsp) and butter (1 tbsp) in a pan, fry / stir-fry the onion cubes with the garlic clove cubes, add the sliced ​​porcini mushrooms and stir-fry with a pan. Season with whole caraway (2 teaspoons), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Finally, cut and fold in the parsley. Fry the farmer's bread in a pan with ½ cup of sunflower oil until golden-brown and degrease on kitchen paper. Peel the two cloves of garlic and use them to rub the fried farmer's bread. Cover the bread with the mushroom mixture and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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