Take Heart!
From Christian Vegetarian Association (CVA)

Wild Mushroom Spread with Croutons


1 ounce dried porcini or other wild mushroom
1 tablespoon extra-virgin olive oil
8 ounces white button mushrooms, cleaned, trimmed, and sliced
2 large cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
2 tablespoons marsala, port, sherry, or Madeira
2 tablespoons finely chopped fresh parsley
16 to 20 (1/2-inch thick) baguette rounds, lightly toasted


  • Soak the porcini mushrooms in 1 cup hot water for 15 minutes; drain, and reserve the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel-lined strainer.
  • Reserve 1/2 cup and set aside. (Save the remaining strained liquid for soups or stocks, if desired.) Rinse the mushrooms thoroughly; chop coarsely and set aside.
  • In a large nonstick skillet, heat the oil over medium heat. Add the porcini mushrooms, button mushrooms, garlic, salt, and pepper.
  • Cook, stirring often, until the mushrooms have started to give off their liquid, 3 to 5 minutes.
  • Add the marsala and reserved soaking liquid to the skillet; bring to a boil over high heat. Cook, stirring constantly, until the liquids are greatly reduced and syrupy.
  • Remove from the heat and add the parsley, stirring well to combine. Taste and season with additional salt and pepper if needed.
  • Serve warm with baguette rounds.