Crostini Alla Porcini

Dried porcini mushrooms soaked in hot water, then combined with fresh shiitake (or chanterelles, or button mushrooms) and cooked in olive oil and butter until golden. A splash of cream thickens the mixture, garlic adds bite, and the whole thing gets mounded on toasted Italian bread with a sprinkle of Asiago before a quick run under the broiler.

The porcini are the backbone. Even one ounce of dried porcini delivers an intense, woodsy flavor that fresh mushrooms alone can’t match. Don’t throw away the soaking liquid; strain it through a coffee filter and save it for risotto or soup.

These can be assembled ahead and broiled just before serving. The topping holds well at room temperature, so they’re ideal for entertaining when you want to look like you’ve done more work than you actually have.

Pro Tips

• Soak the porcini in very hot (not boiling) water for a full 20 minutes; shortcutting this leaves them chewy
• Remove any hard stem pieces from the rehydrated porcini; they never soften enough
• Cook the cream just until slightly thickened so the topping stays mounded on the toast instead of running off
• Broil close to the heat source and watch constantly; Asiago goes from bubbly to burnt in seconds

Variations

• Use Parmesan instead of Asiago for a sharper, saltier finish
• Add a splash of dry white wine before the cream for extra depth
• Top with a few drops of truffle oil after broiling for serious luxury