Dried porcini mushrooms have a rich, earthy flavor and chewy texture when reconstituted in hot water. If you can’t find them, sauté 2 cups of shiitake mushrooms in a little olive oil 7 to 10 minutes, or until brown and crisp.
1 0.5-oz. pkg. dried porcini mushrooms
4 cloves garlic, minced (about 4 tsp.)
4 whole-wheat English muffins, split
3 Tbs. sun-dried tomato paste
1 5.5-oz. pkg. fresh herb goat cheese
Combine mushrooms and 1 cup boiling water in small bowl, and soak 30 minutes. Remove mushrooms with slotted spoon, and finely chop. Strain liquid through sieve into saucepan.
Add chopped mushrooms and garlic to mushroom liquid, and bring mixture to a boil. Reduce heat to medium, and simmer 5 minutes, or until liquid is almost evaporated.
Lightly toast English muffins. Spread each muffin half with tomato paste, and top with mushroom mixture.
Preheat broiler. Divide goat cheese into 8 equal portions, and place one in center of each muffin half. Place muffins on baking sheet, and broil 1 to 2 minutes, or until heated through. Serve immediately.