Salt Cod and Mushrooms

Method

1. Clean the porcini mushrooms with a damp cloth (do not wash them under water) and clean the galletti mushrooms.
2. In a pan, heat olive oil and add garlic, chili pepper, and parsley stems to make a soffritto.
3. Add the mushrooms to the pan and cook on high heat to roast them (do not add salt yet, as the baccalà is already salty).
4. Add tomato passata and cook for about 5 minutes, then lower the heat.
5. Meanwhile, pat dry the baccalà fillet (previously soaked) and cut it into pieces.
6. Add chopped parsley to the sauce, then place the baccalà pieces into the pan and cover them with the sauce.
7. Cook the baccalà briefly (about 2-3 minutes) until just cooked through but still tender. Optionally add rosemary in the last minutes.
8. Toast slices of bread, place them on a plate, and arrange the baccalà and mushrooms on top. Serve immediately.