Wild mushrooms are easily found in the forests of Northern Arizona in the fall and winter months. Those who know what they’re doing rejoice in the bounty—but those of us who are not experts should rely on the grocery store to find these delectable morsels. The dried porcini add depth and richness.
Preparation
5 tablespoons unsalted butter
1 baguette, cut diagonally into ¼-inch slices
1 medium shallot, peeled and finely minced
4 medium shiitake mushrooms (about 2 ounces), stemmed, cleaned and cut into fine strips
1 portabello mushroom, stemmed, cleaned and diced
½ ounce dried cèpe or porcini mushrooms, soaked in water 30 minutes
½ cup heavy cream
¼ cup finely chopped parsley leaves
Salt and freshly ground pepper to taste
Preheat oven to 350°F. Melt 1 tablespoon butter and brush on bread slices. Toast slices on baking sheet in center of preheated oven until golden, about 10 minutes.
In skillet over low heat, cook shallot in 1 tablespoon butter until softened, about 3 minutes. Add remaining butter, shiitake and portabello mushrooms. Sauté over high heat 2 minutes.
Using cheesecloth or very fine sieve to trap any dirt, strain dried mushrooms, reserving liquid. Coarsely chop.
Add rehydrated mushrooms, reserved liquid and cream to shiitake/portabello mixture. Cook over low heat, stirring until thickened, about 2 minutes. Stir in parsley, salt and pepper. Spoon 1 heaping teaspoon on each toast and serve immediately.
Note: Dried mushrooms are available in most grocery stores (usually in the produce department) or by mail order. The mushrooms known as porcini in Italy are called cèpes in France.
