Crostini With Mushrooms And Capers

Preparation:

Preparation: Clean the mushrooms with a soft brush and a damp cloth. Chop them and brown them in a small pan with a few tablespoons of oil, a clove of garlic and the marjoram. Cook over medium heat for 20 minutes, adding broth when necessary. Add a spoonful of capers and a little chopped parsley. Salt and pepper. Put back on the heat and let the liquid form dry. Spread on toasted slices of bread. Accompanying wines: Trentino Chardonnay (also 'Spumante') DOC, Colli Martani Grechetto DOC, Fiano Di Avellino DOC.