Wild Mushroom Sauté on Toast Points

2          tbsp      olive oil

2          tbsp      butter

4          cloves   garlic

2          whole   shallots, thinly sliced

1 ½       pounds  assorted mushrooms (cremini, portobello, shiitake, or porcini), thinly sliced

2          tbsp      chopped fresh thyme

                      salt & freshly ground black pepper

3          tbsp      flour

½         c           dry white wine or sherry

1          c           chicken stock

½         c           half & half

8          slices     whole grain or sourdough bread

2          c           shredded Gruyere cheese (1/2 pound block)

Heat a skillet over medium high heat. Add the oil and butter and when melted, add the shallots and garlic. Cook for 1 minute, then add the mushrooms. Cook them until the liquid they give off is mostly evaporated and they begin to brown nicely. Season with thyme near the end of the mushrooms’ cooking, and stir to combine well.

Season the mushrooms with salt and pepper after they are well-browned, then sprinkle with flour. Stir well to coat and cook for 1-2 minutes more. Add the wine and let it cook off for a few moments, then add the stock and stir to create a thicker sauce. Stir in the half & half and simmer for 5 minutes.

Toast the bread while the mushrooms simmer, and slice into triangles.  Place four toast triangles on each plate and top with the mushroom mixture and lots of shredded Gruyere. Serve with a salad or roasted vegetables.

Makes 4 servings           30 minutes