Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         imported dried porcini -- mushrooms
   3      tablespoons   good olive oil
   1      tablespoon    unsalted butter
     1/2  pound         fresh shitake or -- chanterelle
                        -- mushroom
                        (or white button -- or a mixture)
     1/4  cup           heavy cream
   2      tablespoons   minced fresh parsley
   3      tablespoons   fresh grated asiago or -- parmesan cheese
   8      large         or 16 small slices Italian -- bread, lightly
                        -- toast

Preparation:

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.