Three-Mushroom Sauté Over Toast

• 1/4 cup dried porcini mushrooms (about 1/4 ounce)
• 1 cup boiling water
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 tablespoon tomato paste
• 6 cups sliced button mushrooms (about 1 pound)
• 3 cups thinly sliced shiitake mushroom caps (about 7 ounces)
• 1 teaspoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 1 garlic clove, halved
• 4 (1 1/2-ounce) slices peasant or country bread, toasted
• 1/2 cup (2 ounces) shredded fontina or fresh Parmesan cheese

1. 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.
2. Heat oil in a large skillet over medium-high heat until hot. Add onion; saute 5 minutes or until lightly browned. Stir in tomato paste, and saute 30 seconds. Add porcini, button, and shiitake mushrooms, stirring to coat. Saute 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.
3. Rub garlic halves on one side of each toast slice; sprinkle each slice with 2 tablespoons cheese. Top each with 3/4 cup mushroom mixture.

porcini mushrooms, boiling water, olive oil, onion, tomato paste, button mushrooms, shiitake mushroom, flour, salt, black pepper, parsley, garlic, garlic, country bread, shredded fontina

Taken from www.myrecipes.com/recipe/three-mushroom-saut-over-toast (may not work)