Ingredients
- 16 italian
- 80 gr shitake (fresh)
- 60 ml cream (heavy)
- 45 ml good olive oil
- 16 gr asiago (fresh grated)
- 10 gr imported porcini (dried)
- 8 gr butter (unsalted)
- 3 gr parsley (minced fresh)
-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.