Crostini with Porcini Mushrooms

Ingredients 

1/4 lb fresh (or equivalent dried, reconstituted) porcini mushrooms (reserve 1/2 cup of soaking liquid if using dried shrooms)

2 cloves garlic, minced

8 oz canned sliced white mushrooms, drained

1/4 cup sherry

1/2 tsp Italian seasonings

1/4 - 1/2 cup of cold milk (skim is OK) mixed with 1 tbsp cornstarch

salt/pepper to taste

1 small loaf Italian or French bread, thickly sliced on the diagonal and baked in a 350F oven until crunchy (i.e., "crostini")  

Preparation: 

Saute’ the garlic in a non-stick pan sprayed with cooking spray (or in olive oil for those of you who aren't watching fat intake). Add the porcini and canned mushrooms and saute for about 3 minutes.

Add the sherry, Italian seasonings and soaking liquid (if used dried mushrooms) and cook until sauce bubbles. Add milk/cornstarch mixture and cook until sauce thickens. Add salt and pepper to taste. Spoon some of the mushroom sauce over the bread and serve while hot.