The idea of mushroom crostini had been kicking around my head since we had dinner at Lupa Trattoria.  This is why restaurant meals – cheap or expensive – are worth it to me on occasion: I go home with good ideas that I can’t get out of my head until I’ve put them on a plate. The crostini didn’t quite happen tonight, but the idea led to a really good meal nonetheless.

First, crimini mushrooms, halved and baked in a parchment paper packet with herbs, large sweet cloves of garlic, and a splash of vermouth. I intended to chop these up for the crostini, but they smelled too good to wait. Instead, we ate them over crusty bread with poached eggs, a small salad, and the half bottle of wine we never got around to drinking in SF. Shane commented that it was “like a really fancy breakfast”, and I concur.

Recipe:
Funghi al Cartoccio al Forno from Jamie’s Italy