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Crostini Alla Porcini

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROSTINI ALLA PORCINI
 Categories: Italian, Breads, Appetizers
      Yield: 1 Servings
 
      1 oz Imported dried porcini
           -mushrooms
      3 tb Good olive oil
      1 tb Unsalted butter
    1/2 lb Fresh shitake or
           -chanterelle mushrooms,
           -sliced (or white button,
           -or a mixture)
    1/4 c  Heavy cream
      2 tb Minced fresh parsley
      3 tb Fresh grated Asiago or
           -Parmesan cheese
      8 lg Or 16 small slices Italian
           -bread, lightly toasted
 
  Soak porcini in 1 cup very hot water for 20 minutes. Drain and dice,
  removing any hard stem pieces. (Strain and save the liquid to use in
  soup.) Heat oil and butter in a large skillet until butter foams. Add
  mushrooms and cook until lightly golden. Add garlic and cook and stir
  for one minute. Add cream and cook until slightly thickened, about 5
  minutes. Add parsley and stir briefly.  Season to taste with salt and
  a couple of grinds of black pepper.  Cool slightly (can be made
  ahead) and mound on toasts. Sprinkle with cheese and run under a
  preheated broiler until cheese is melted and all is bubbly and
  beginning to brown. Serve immediately.
 
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