Crostini alla porcini
Yield: 1 Servings
Ingredients:
- 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
Instructions:
-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.
