Ingredients
- 1 ounce dried porcini mushrooms
- 8 ounces white button mushrooms (quartered)
- 1 cup ½fresh flat-leaf parsley leaves
- cup ½toasted walnuts
- 2 garlic cloves
- cup ½olive oil
- cup ½freshly grated Parmesan cheese
- teaspoon ½salt (plus more to taste)
- teaspoon ¼freshly ground black pepper (plus more to taste)
- 36 inch slices of baguette bread (each slice ½thick)
- cup ¼olive oil
- 1 cup ½Mushroom Pesto
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