Heat the olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the garlic and nipitella and saute until fragrant and the oil is infused with flavor, 2 to 3 minutes. Stir in the mushroom, season well with salt and pepper and saute until tender and golden brown, about 8 minutes.
Spread the stracchino over the bread and top with the sauteed porcini. Drizzle with extra-virgin olive oil immediately before serving.
Nipitella is a local Italian herb that belongs to the mint family and tastes like a mix of mint, oregano and thyme. Stracchino is a soft, creamy, oozing Italian cow's milk cheese with a very thin natural rind and a tart and fruity flavor. It is available in specialty markets or online.
Recipe courtesy of Gabriele Corcos and Debi Mazar