Wild mushroom crostini in Recipe

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Wild mushroom crostini in

Artist:	_	Yield:	15
Categories:	Appetizers, Entrees, Exotic, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

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

Procedures:

1	In a bowl, combine dried porcini and 1 ?c hot water.
2	Let sit until soft, about 15 minutes.
3	Remove from soaking liquid.
4	Carefully pour off liquid, leaving sediment in bowl; reserve liquid.
5	Coarsely chop porcini.
6	Chop together garlic, parsley, and kosher salt.
7	Make crostini by grilling or toasting bread under broiler.
8	Brush lightly with extra- virgin olive oil.
9	Season with salt and pepper.
10	In a large saute pan, heat 1 t butter and 1 t oil over medium-low heat.
11	Add porcini, shallots, and thyme and cook, stirring often, until shallots wilt, about 10 minutes.
12	Season well with salt and pepper.
13	Add wine and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes.
14	Add reserved porcini liquid and cook until almost completely reduced again, 5 to 7 minutes.
15	Remove from heat, transfer to a small bowl, and set aside.
16	Rinse skillet, dry, and return to high heat.
17	Starting with the firmest, cook mushrooms in 2 batches using a t of butter and oil for each batch.
18	Season well with salt and pepper, and reduce heat to medium.
19	Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes.
20	Keep in a large bowl while second batch cooks.
21	Return all the mushrooms to the pan.
22	Add porcini and parsley mixtures.
23	Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes.
24	Adjust seasonings and remove pan from heat.
25	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.
26	martha stewart living/august/94 scanned & fixed by di pahl