Title: Wild Mushroom Crostini - Martha Stewart Living
Categories: Appetizers, Vegetables, Soup/stews
Yield: 15 Servings

1 oz Dried porcini mushrooms
3 Cloves garlic, peeled
1/2 c Flat-leaf parsley, chopped
1/2 ts Kosher salt
1 Long Italian or French
-bread, sliced 1/4 inch
-thick on the diagonal
Extra-virgin olive oil,
-for bread
3 tb Unsalted butter, or as
-needed
3 tb Olive oil, or as needed
2 Shallots, peeled and finely
-chopped
1/2 tb Fresh thyme leaves, about
-5 sprigs
Salt & freshly ground pepper
1/2 c Dry white wine
2 lb Assorted wild mushrooms,
-such as shiitake, cremini,
-oyster, and chanterelle,
-cut into 1/8-inch slices

1. In a bowl, combine dried porcini and 1 1/2 C hot water. Let sit until
soft, about 15 minutes. Remove from soaking liquid. Carefully pour off
liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.

2. Chop together garlic, parsley, and kosher salt. Make crostini by
grilling or toasting bread under broiler. Brush lightly with extra- virgin
olive oil. Season with salt and pepper.

3. In a large saute pan, heat 1 T butter and 1 T oil over medium-low heat.
Add porcini, shallots, and thyme and cook, stirring often, until shallots
wilt, about 10 minutes. Season well with salt and pepper. Add wine and cook
over medium-high heat until liquid is almost completely reduced, 5 to 7
minutes. Add reserved porcini liquid and cook until almost completely
reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl,
and set aside.

4. Rinse skillet, dry, and return to high heat. Starting with the firmest,
cook mushrooms in 2 batches using a T of butter and oil for each batch.
Season well with salt and pepper, and reduce heat to medium. Cook, stirring
often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large
bowl while second batch cooks.

5. Return all the mushrooms to the pan. Add porcini and parsley mixtures.
Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes.
Adjust seasonings and remove pan from heat.

6. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of
the mushroom mixture on each slice of crostini and arrange on a plate.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #037 by John Merkel on
Feb 4, 1997.