Soak the dried porcini in boiling water for 20 minutes.
Clean and prepare the mushrooms, slicing the larger ones, halving the medium- sized ones and leaving the smallest whole.
Heat butter in a large pan and sauté the onion, garlic and thyme leaves until translucent.
Add mushrooms, starting with the larger varieties and working towards the smallest so that they all soften at the same time. Season with salt and black pepper.
Deglaze the pan with sherry and allow the mushrooms to absorb the liquid.
Add the chicken stock and caper berries, simmer briefly but don’t let the pan boil dry.
Toast slices of bread under the grill, then top with goat’s cheese and drizzle with olive oil. Place back under the hot grill for a few minutes.
To serve: Top goat’s cheese croutons with mushrooms and finish with a few drops of truffle oil if desired.
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