Sauteed Wild Mushrooms

From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite. Rehydrate dried mushrooms with a 30-minute soak in hot water. Rinse well; trim off the tough parts. Strain soaking liquid through a coffee filter; save for pasta sauces or soups. At a fancy restaurant, an appetizer of sauteed wild mushrooms on bruschetta costs a king's ransom! Try it at home; embellish the top with shaved Parmesan cheese."

• Ready In: 10 mins
• Serves: 4-5

Ingredients

• 1  tablespoon olive oil
• 1  lb  wild mushroom, mixed (porcini, shiitake, morels, oyster, chanterelles or a wild and domestic blend)
• 1  garlic clove, finely minced
• 1  tablespoon fresh marjoram
• 1  tablespoon fresh chives
• 1 -2  tablespoon  balsamic vinegar (to taste)
•  salt and black pepper, freshly ground (to taste)
• 4 -5  slices  Italian bread, grilled, preferably bruschetta

Directions

1. Heat oil in a large, heavy skillet over high heat.
2. Saute mushrooms 4 minutes or until liquid from the mushrooms has evaporated.
3. Stir in garlic, herbs, and vinegar; cook 30 seconds more.
4. Remove to a heated serving dish.
5. Add salt and pepper.
6. Serve on grilled bread (bruschetta).