Crostini alla porcini

 
                           CROSTINI ALLA PORCINI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Breads
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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