Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories