1\/4 C. dried porcini mushrooms (about 1\/4 oz.)
\n1 C. boiling water
\n1 T. olive oil
\n1\/2 C. finely chopped onion
\n1 T. tomato paste
\n6 C. sliced button mushrooms (about 1 lb.)
\n3 C. thinly sliced shiitake mushroom caps (about 7 oz.)
\n1 tsp. all-purpose flour
\n1\/4 tsp. salt
\n1\/4 tsp. black pepper
\n2 T. chopped fresh parsley
\n1 garlic clove, minced
\n1 garlic clove, halved
\n4 (1 1\/2-oz.) slices peasant or country bread, toasted
\n1\/2 C. (2 oz.) shredded fontina or fresh Parmesan cheese<\/p>\n
Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Drain porcinis in a colander over a bowl, reserving liquid. Rinse and chop porcinis. Heat oil in a large skillet over medium-high heat until hot. Add onion; saut\u00ef\u00bf\u00bd 5 minutes or until lightly browned. Stir in tomato paste, and saute 30 seconds. Add porcini, button, and shiitake mushrooms, stirring to coat. Saut\u00ef\u00bf\u00bd 5 minutes or until mushrooms release moisture and darken, stirring once. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in reserved mushroom liquid; sprinkle with salt and pepper. Bring to a boil; cook 1 minute. Stir in parsley and minced garlic. Remove from heat. Rub garlic halves on one side of each toast slice; sprinkle each slice with 2 T. cheese. Top each with 3\/4 C. mushroom mixture.<\/p>\n
Yield: 4 servings
\nCalories: 264
\nFat: 8.9g
\nFiber: 4.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. dried porcini mushrooms (about 1\/4 oz.) 1 C. boiling water 1 T. olive oil 1\/2 C. finely chopped onion 1 T. tomato paste 6 C. sliced button mushrooms (about 1 lb.) 3 C. thinly sliced shiitake mushroom caps (about 7 oz.) 1 tsp. all-purpose flour 1\/4 tsp. salt 1\/4 tsp. black pepper 2 T. chopped fresh parsley 1 garlic clove, minced 1 garlic clove, halved 4 (1 1\/2-oz.) slices peasant or country bread, toasted 1\/2 C. (2 oz.)…<\/p>\n