1. In a bowl, combine dried porcini and 1 1/2 C hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.

2. Chop together garlic, parsley, and kosher salt. Make crostini by grilling or toasting bread under broiler. Brush lightly with extra- virgin olive oil. Season with salt and pepper.

3. In a large saute pan, heat 1 T butter and 1 T oil over medium-low heat. Add porcini, shallots, and thyme and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.

4. Rinse skillet, dry, and return to high heat. Starting with the firmest, cook mushrooms in 2 batches using a T of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.

5. Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings and remove pan from heat.

6. Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl