Recipe - Crostini Caprese

1 ounce Imported dried porcini
mushrooms
3 tablespoon Good olive oil
1 tablespoon Unsalted butter
One half pound Fresh shitake or
chanterelle mushrooms,
cut or sliced up (or white button,
or a mixture)
One fourth cup Heavy cream
2 tablespoon Minced fresh parsley
3 tablespoon 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.