Croutons With Champignons

Preparation:

Preparation: Clean the mushrooms as usual, then wash them quickly and dry them. Finely chop the onion together with the garlic cloves and the bacon (you can chop all three of these ingredients together by putting them in the mixer). Heat the oil in a large saucepan and, over moderate heat, brown everything. In the meantime, put the mushrooms on the cutting board and chop them coarsely with a knife and, when the sauté is ready, pour them into the pan together with the tomato puree. Mix, season with salt and a generous grind of pepper and cook for about twenty minutes until the mushrooms have dried. Remove the crust from the slices of bread and toast them lightly. Arrange them on a serving plate and spread the mushroom mixture over them, sprinkling with chopped parsley. Serve them piping hot together with a glass of fresh Vernaccia (or similar).