Asparagus Goat Cheese Bruschetta With Porcini Vinaigrette

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1/2 ounce dried porcini mushrooms

1 cup boiling water

1/4 cup sherry vinegar

1/4 cup minced shallots

2 teaspoons sugar

1/4 cup extra-virgin olive oil, plus additional for brushing

2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches

8 ounces fresh goat cheese, softened

8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed

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