Crostini alla porcini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Imported dried porcini mushrooms |
| 3 | tablespoons | Good olive oil |
| 1 | tablespoon | Unsalted butter |
| ½ | pounds | Fresh shitake or chanterelle mushrooms, sliced (or white button, or a mixture) |
| ¼ | cup | Heavy cream |
| 2 | tablespoons | Minced fresh parsley |
| 3 | tablespoons | Fresh grated Asiago or Parmesan cheese |
| 8 | larges | Or 16 small slices Italian bread, lightly toasted |
Directions
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.