Olive Garden Crostini Con Funghi

Ingredients

• 2 ounces dried porcini mushrooms
• 2 tablespoons unsalted butter
• 1/2 cup yellow onion, finely diced
• 4 garlic cloves, sliced very thin
• 1 1/2 cups cremini mushrooms
• 1 1/2 cups white mushrooms
• 1 tablespoon all-purpose flour
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/2 teaspoon fresh thyme
• 1 tablespoon fresh chives, minced
• salt, to taste
• fresh ground black pepper, to taste
• 4 slices crusty Italian bread
• extra virgin olive oil (to drizzle)
• fresh thyme (garnish)

Directions

1. 1

   Rinse dry porcini mushrooms with water. Place in a bowl and add hot water until mushrooms are just covered. Soak for 20 minutes. Drain mushrooms and set aside liquid for sauce.

2. 2

   Add butter to skillet and melt. Add onions and garlic. Saute over low heat until onions are a light golden brown. Add crimini mushrooms, white and drained porcini mushrooms. Saute over high heat for 5 minutes. Stir frequently. Cook until all moisture has evaporated. Sprinkle flour evenly across mushrooms. Mix well.

3. 3

   Add white wine. Mix well and cook for 2 minutes. Add reserved soaking water from mushrooms and cook for 2 minutes. Add heavy cream and mix well. Add thyme and chives. Season with salt and pepper.

4. 4

   Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Spoon hot mushroom topping on bread slices. Garnish plate with a sprig of fresh thyme.