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.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1074 (100%)|
|Amt Per Serving||% DV|
|Total Fat 120.7g||161 %|
|Saturated Fat 56.2g||281 %|
|Monounsaturated Fat 50.7g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 223.9mg||69 %|
|Sodium 25.7mg||1 %|
|Potassium 85.3mg||2 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.1g|
|Protein 1.6g||2 %|
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Calories per serving: 1074
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