Place the porcini mushrooms in a heatproof bowl, cover with boiling water. Set aside 10 minutes. Drain, reserving the porcini liquid. Chop the mushrooms.
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook for 10 minutes until light golden. Add the porcini and fresh mushrooms, increase heat to high and cook for 8 minutes. Add the port, toss to coat and set aside to cool.
Spoon the mushroom mixture into a food processor and process until finely chopped. Season with salt and pepper. Crumble over the goat cheese and pulse until almost smooth, adding a little reserved porcini liquid if required. Remove to a bowl and stir through the parsley. Cover and refrigerate until ready to serve.
Serve with toasted bread or crackers.