|1 ounce||Dried porcini mushrooms|
|3||Cloves garlic, peeled|
|½ cup||Flat-leaf parsley, chopped|
|½ teaspoon||Kosher salt|
|1||Long Italian or French bread, sliced 1/4 inch thick on the diagonal|
|Extra-virgin olive oil, for bread|
|3 tablespoons||Unsalted butter, or as needed|
|3 tablespoons||Olive oil, or as needed|
|2||Shallots, peeled and finely chopped|
|½ tablespoon||Fresh thyme leaves, about 5 sprigs|
|Salt & freshly ground pepper|
|½ cup||Dry white wine|
|2 pounds||Assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 1/8-inch slices|
1. In a bowl, combine dried porcini and 1½ C hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.
2. Chop together garlic, parsley, and kosher salt. Make crostini by grilling or toasting bread under broiler. Brush lightly with extra- virgin olive oil. Season with salt and pepper.
3. In a large saute pan, heat 1 T butter and 1 T oil over medium-low heat. Add porcini, shallots, and thyme and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.
4. Rinse skillet, dry, and return to high heat. Starting with the firmest, cook mushrooms in 2 batches using a T of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.
5. Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings and remove pan from heat.
6. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
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