Mushroom Toasts with Porcini Mayonnaise | RICARDO

Ingredients

• 2 packages (14 g each) dried porcini or bolete mushrooms, finely chopped
• 1/2 cup (125 ml) warm water
• 1/3 cup (75 ml) mayonnaise
• 1/2 tsp (2.5 ml) lemon juice
• 1/2 lb (225 g) white mushrooms, sliced
• 5 oz (140 g) white or brown shimeji mushrooms, stems trimmed (see note)
• 1 garlic clove, finely chopped
• 1/4 cup (60 ml) olive oil
• 2 tbsp chives, finely chopped
• 1/2 ciabatta baguette, cut in half horizontally, each half cut into 2 pieces
• 1/2 lb (225 g) asparagus, trimmed
• 4 hard-boiled eggs, cut into small wedges
• 1 lemon, quartered