Crostini Alla Porcini

Directions

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.