MUSHROOM & PORCINI CROSTINI

By BobD

Ingredients

• 1 1/2 ounces dried porcini, or cepes
• 1 tablespoon olive oil
• 24 ounces fresh small white domestic mushrooms, sliced
• 1 clove garlic, minced
• 1 small red onion, chopped
• 1 cup heavy cream
• 3 tablespoons grated Parmigiano Reggiano cheese
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• 10 thick slices of sourdough bread

Details

Servings 40
Adapted from events.nytimes.com

Preparation

Step 1

Place the porcini in a bowl and cover with warm water. Allow to sit for 10 minutes, or until soft. Drain, reserving the liquid. Strain the porcini liquid and set aside.

In a large saute pan over a high flame, heat the olive oil. Add the button mushrooms, the softened porcini, garlic and onion. Saute until the onions are transparent and the mushrooms are cooked. Add the porcini liquid and cook until it is reduced by half. Add the heavy cream, bring to a boil and lower the heat to a simmer. Cook until the cream is reduced to a thick consistency. Remove from the heat and add two tablespoons of the Parmigiano cheese, the parsley and salt and pepper to taste.

Allow the mushroom mixture to cool.

When ready to serve, toast the bread.

Preheat the broiler. If the mushroom mixture was refrigerated, bring it to room temperature. Spread the mushroom mixture on each slice of bread. Sprinkle with the remaining tablespoon of Parmigiano and broil until bubbly. Cut in quarters and serve immediately.

YIELD Forty small crostini, or about 15 to 20 servings