Porcini Crostini

• 1/2 cup olive oil
• 1 pound fresh porcini mushrooms, thinly sliced
• 2 large garlic cloves, minced
• 2 teaspoons tomato paste
• 1/4 cup dry white wine
• Chopped fresh flat-leaf parsley
• Salt and freshly ground pepper
• 8 large thick slices of Tuscan bread, cut into thirds and toasted

1. Heat the oil in a large nonreactive skillet.
2. Add the mushrooms and garlic and saute over moderately high heat until beginning to brown, about 10 minutes.
3. Meanwhile, in a small bowl, dilute the tomato paste with the wine and stir in 1/4 cup of water.
4. Stir the wine mixture into the mushrooms and cook until absorbed, about 2 minutes.
5. Add parsley and season with salt and pepper.
6. Spoon the mushrooms onto the toast and serve at once.

olive oil, porcini mushrooms, garlic, tomato paste, white wine, flatleaf, salt, bread

Taken from www.foodandwine.com/recipes/porcini-crostini (may not work)