Mushroom Toasts with Porcini Mayonnaise

Ingredients

• Porcini Mayonnaise

  • 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

• Toast

  • 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