Wild Mushroom Crostini - Martha Stewart Living

Yield:	15 Servings
Categories:	Appetizers, Vegetables, Soups

1	oz	Dried porcini mushrooms
3		Cloves garlic, peeled
1/2	c	Flat-leaf parsley, chopped
1/2	ts	Kosher salt
1		Long Italian or French bread, sliced 1/4 inch thick on the diagonal
		Extra-virgin olive oil, for bread
3	tb	Unsalted butter, or as needed
3	tb	Olive oil, or as needed
2		Shallots, peeled and finely chopped
1/2	tb	Fresh thyme leaves, about 5 sprigs
		Salt & freshly ground pepper
1/2	c	Dry white wine
2	lb	Assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 1/8-inch slices