Dried Porcini and Fresh Mushrooms over Toast

Adapted from Deborah Madison's Vegetarian Suppers

1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
1/2 cup dry white wine
olive oil
1 large white onion, finely diced
1/2 lb sliced portobello mushrooms
1/2 lb white or cremini mushrooms, sliced
1 tsp tomato paste
1-2 Tbsp parsley and marjoram (or thyme) chopped finely
2/3 cup half and half, cream, or mushroom stock
salt and pepper to taste.

Heat the dried mushrooms, wine, and 1/2 cup water in a small saucepan until boiling. Remove from heat and set aside for 30 minutes. Strain the mushrooms, reserving the liquid, and chop them into a rough dice.

Meanwhile, heat the oil in a large skillet. Saute the onion until it starts to color (about 5 minutes.) Add the portobello and cremini mushrooms and about a tsp of sea salt and turn the heat to high. Saute until they are browned but try not to overcook them. (5-10 minutes) Add half the herbs and tomato paste, and the porcini mushrooms. Add a few tablespoons of the soaking liquid- and add more a little at a time until the mushrooms are glazed and cooked.

Toast two large pieces of hearty country bread. As the bread toasts, add the cream to the skillet. Stir until heated through and thick. Serve over toast.