Ingredients
2 to 4 porcini mushrooms
1/4 cup olive oil, plus more for brushing and drizzling
Coarse salt
Freshly ground pepper
4 slices rustic-style bread
4 goat-cheese crottins
1 bunch watercress, ends trimmed
Preparation
Heat grill to medium hot. Scrape dirt from stem ends, and clean mushrooms with a mushroom brush or paper towel. Cut lengthwise into 1/2-inch-thick slices, keeping mushroom cap and stem attached as much as possible.
Place mushrooms in a large bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper, and toss gently to combine. Immediately arrange mushrooms on grill. If working in batches, add oil and seasonings just before grilling. Grill until golden outside and soft and creamy inside, about 3 minutes per side. Set mushrooms aside. Arrange bread and cheese on grill. Grill until bread is well toasted and cheese is hot and creamy in the center, about 3 minutes per side. Brush bread with olive oil.
Arrange grilled mushrooms, bread, and cheese on serving dishes. For each serving, spread cheese on the bread, top with a mushroom, and drizzle with olive oil. Serve watercress on the side.
