1 ounce dried porcini or other wild mushroom
extra-virgin olive oil
8 ounces white button mushrooms, cleaned,
trimmed, and sliced
2 large cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
marsala, port, sherry, or Madeira
2 tablespoons finely chopped
16 to 20 (1/2-inch thick) baguette rounds, lightly
- Soak the porcini mushrooms in 1
cup hot water for 15 minutes; drain, and reserve the soaking liquid.
Strain the soaking liquid through a coffee filter or paper
towel-lined strainer. Reserve 1/2 cup and set aside. (Save the
remaining strained liquid for soups or stocks, if desired.) Rinse
the mushrooms thoroughly; chop coarsely and set aside.
a large nonstick skillet, heat the oil over medium heat. Add the
porcini mushrooms, button mushrooms, garlic, salt, and pepper. Cook,
stirring often, until the mushrooms have started to give off their
liquid, 3 to 5 minutes.
- Add the marsala and reserved
soaking liquid to the skillet; bring to a boil over high heat. Cook,
stirring constantly, until the liquids are greatly reduced and
syrupy. Remove from the heat and add the parsley, stirring well to
combine. Taste and season with additional salt and pepper if needed.
- Serve warm with baguette rounds.
Your question and comments are welcome