- Soak the dried pointed morels in cold water for 20 minutes, then drain. Save the brewing water.
- Finely chop the garlic and parsley.
- Heat truffle oil in a pan and briefly fry the porcini mushrooms in it.
- Add garlic and sauté for a few minutes. Then pour in the stock water so that the mushrooms are covered. Let simmer for about 10 minutes.
- Remove the pan from the heat and season the mushrooms with parsley and a pinch of salt.
- First spread wholemeal bread with butter, then with ajvar and spread the prepared mushrooms on top. Bon appetit!
