- 4
Ingredients
- Four 1/2-inch slices of rye or whole-wheat bread, lightly toasted
- 5 Tbsp. olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 ounce dried shiitake or procini mushrooms
- 6 shallots, chopped
- 3 cloves garlic, minced
- 1/2 pound fresh wild mushrooms, wiped clean and thinly sliced
- 1/2 small white button mushrooms, halved
- 2 tsp. chopped fresh thyme or 1 tsp. dried thyme
- 1 Tbsp. sherry vinegar (optional)
- 1/2 cup chicken stock
- Salt and coarsely ground black pepper
- 2 Tbsp. chopped flat-leaf parsley
Preparation
Step 1
Brush each toast lightly with olive oil and sprinkle with 1 Tbsp. of the cheese and set aside.
Bring 1 cup of water to a boil and pour it over the dried mushrooms. Let them soak for 20 minutes. Strain the soaking liquid through a very fine mesh strainer to remove any sand and reserve. Trim the stem from each mushroom and slice the cap into ¼-inch strips.
Heat 2 Tbsp. of the olive oil in a 9- or 10-inch heavy skillet over medium heat. Add the shallots, garlic, and dried mushrooms and sauté for 6 to 8 minutes. Add the remaining olive oil and fresh mushrooms and sauté until they begin to exude their juices. Stir in the soaking liquid, thyme, vinegar, if using, and chicken broth. Reduce the heat to a simmer and continue cooking for 8 to 10 minutes, stirring often, until the mushrooms are tender and most of the liquid has evaporated. Season to taste with salt and pepper.
Spoon the mushroom mixture equally over the prepared toasts, sprinkle with the remaining cheese and the parsley, and serve.