Crostini with Porcini Mushrooms

• 1 oz Imported dried porcini mushrooms
• 3 - 4 tablespoons extra-virgin olive oil
• 1/2 pound fresh porcini mushrooms
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, minced
• 3 tablespoons Asiago cheese, grated
• 8 large or 16 small slices Italian -bread, lightly toasted

Soak porcini in 1 cup very hot water for 20 minutes. Drain, remove any hard chunks that did not soften (they will be pieces from he stems).  Finely chop remaining porcini. 

Heat oil in a large skillet until medium hot.  Do not get to smoke point. Put in fresh mushrooms and cook over medium heat until lightly golden. Add garlic and cook, stirring for one minute.

Add cream and cook until slightly thickened, about 5 minutes. Stir in parsley. Season to taste with salt and freshly milled black pepper. Allow to cool. 

Toast bread on both sides in 475°F oven, or under broiler. Brush olive oil into toast. Heap mushroom mixture on toast, s sprinkle with cheese and put back under broiler just to melt cheese.  Serve immediately.

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