1 ounce Porcini, Dried
3 tablespoon Olive Oil
1 tablespoon Butter, Unsalted
8 ounce Mushrooms, Fresh, Chopped,
4 tablespoon Cream
2 tablespoon Parsley, Fresh Chopped
3 tablespoon Parmesan Cheese, Freshly Grated
8 slice Crostini, 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.