Serves 6

14 g. (about 1/2 oz.) dried mushrooms
1 Tbsp. olive oil
2 shallots, minced
sea salt to taste
1 clove garlic, minced
1 jalapeño pepper, very finely chopped
16 oz. wild mushrooms, chopped
1/3 c. red wine
juice of one lemon
handful chopped parsley
freshly ground black pepper
12 small slices French bread
1/3 c. goat cheese

Soak dried mushrooms in warm water for 20 minutes. Drain; squeeze any excess moisture from mushrooms. Set aside.

Heat oil in a large wok over medium heat. Add shallots and sauté for a few minutes. Add garlic and jalapeño and sauté for another minute or two. Add fresh mushrooms and sprinkle with sea salt. Sauté for five minutes.

Add red wine, increase heat to high, stirring and cooking until liquid evaporates. Add lemon juice and parsley; cook for another minute. Season with freshly ground black pepper and more salt if desired. Spread each slice of bread with one tsp. goat cheese; top with mushrooms.

Source: Lisa's Kitchen