1 oz Imported dried porcini

-mushrooms 3 tb Good olive oil

1 tb Unsalted butter

1/2 lb Fresh shitake or

-chanterelle mushrooms, -sliced (or white button, -or a mixture) 1/4 c Heavy cream

2 tb Minced fresh parsley

3 tb Fresh grated Asiago or

-Parmesan cheese 8 lg Or 16 small slices Italian

-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.