Bread Salad with Mushrooms and Tomatoes
In a bowl, combine porcini mushrooms with 1/8 liter (approximately 1/2 cup) lukewarm water. Soak about 1 hour, then strain through a fine sieve and reserve soaking liquid. Coarsely chop mushrooms. Rinse and quarter tomatoes. Rinse parsley, shake dry and finely chop.
Heat butter in a small saucepan. Peel, chop and sauté shallot in butter. Add half of the parsley, mushrooms and soaking liquid and simmer about 2 minutes.
Cut bread cubes into 3 cm (approximately 1-inch) cubes. Heat olive oil in a pan and fry bread cubes until golden-brown.
To make dressing, combine mushroom and parsley mixture with vinegar, lemon juice and oil. Season with salt and pepper. Peel and finely chop garlic. Combine tomato, bread cubes, remaining parsley and garlic in a bowl and drizzle with dressing. Mix gently and serve immediately.