Mushroom Spread

1 ounce of dried porcini mushrooms
1 tablespoon of extra-virgin olive oil
8 ounces of cremini mushrooms, trimmed and sliced
2 large cloves of garlic, finely chopped
Salt to taste
Freshly ground black pepper to taste
2 tablespoons of marsala
2 tablespoons of finely chopped fresh parsley
Baguette rounds, lightly toasted for service

Soak the porcini mushrooms in a cup of hot water for 15 minutes. Drain the mushrooms and reserve the soaking liquid. Strain the liquid through a coffee filter or paper towel-lined strainer.

Reserve 1/2 cup of this strained soaking liquid. Reserve the remainder of the liquid for a future broth.

Rinse the re-hydrated mushrooms, chop coarsely and set aside.

In a large skillet, heat the oil over medium-heat. Add the porcini mushrooms, the cremini mushrooms, the garlic, and the salt and pepper to taste. Cook, stirring often, for about 5 minutes.

Add the marsala and the reserved 1/2 cup of strained-soaking liquid to the cooking mushrooms. Bring to the boil.

Cook, stirring constantly, until the liquids are greatly reduced and syrupy.

Remove the mushrooms from the heat and add the parsley, stirring well to combine.

Adjust the seasoning.

Serve warm with the baguettes.