Wild Mushroom Toast

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs mixed fresh mushrooms, cleaned and steammed
• 3 ounces dried mushrooms
• 1/4 cup olive oil
• 3 tablespoons finely choped shallots
• 6 cloves crushed garlic
• 1/4 cup low sodium chicken broth or 1/4 cup low sodium vegetable broth
• 3 tablespoons cognac
• 2 tablespoons butter
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 sprigs rosemary
• 2 sprigs thyme
• 1/4 cup chopped flat leaf parsley
• 1 1/4 ounces shaved parmesan cheese

Recipe

• 1 preheat oven to 450ºf.
• 2 slice fresh mushrooms 1/4-inch thick.
• 3 soak dried mushrooms in a bowl of hot water until tender, about 10 minutes; rinse and squeeze to dry.
• 4 heat a 12-inch ovenproof skillet until very hot.
• 5 add olive oil and fresh mushrooms.
• 6 cook, while stirring frequently, over high heat until mushrooms release their liquid, about 10 minutes.
• 7 add the shallots, garlic, rehydrated mushrooms; cook until liquid has evaporated.
• 8 add broth, cognac, butter, salt, pepper and sprigs of rosemary and thyme.
• 9 transfer skillet to the oven and roast, stirring twice, for 30 minutes.
• 10 stir in parsley.
• 11 serve warm on garlic bread with parmesan curls.