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.