Mushroom Pinxtos

Ingredients

• 1 1/2 lbs Mixed mushrooms - see note above
• 3 tbsps extra virgin olive oil
• 4 cloves of garlic, minced
• 2 tsps fresh thyme leaves, minced
• 1/2 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp Sherry, slightly sweet
• 3 tbsps unsalted butter
• 2 tsps red wine vinegar
• 2 tbsps minced flat leaf parsley
• 8 ozs Délice de Bourgogne or Saint-André cheese
• ciabatta or pugliese bread

Directions

Chop the mushrooms into ½” pieces. Heat the olive oil in a large skillet over medium-high.

Add the mushrooms and garlic and cook, stirring a little, but letting the mushrooms brown on the bottom of the pan. Cook this way for about 5 minutes.

Add the thyme, salt, pepper and turn the heat down to medium-low. Add the butter, sherry, vinegar and parsley and continue to cook another 5-10 minutes until the mushrooms are soft-cooked through. Taste for salt.

At this point you can turn the heat off and set the pan aside until you are ready to eat. This can be done a day ahead and reheated.

Assemble the toasts:

Have the cheese at room temperature.

Slice the bread across in ¼” thick slices. Cut the slices in half so that you have toasts in about 3” rectangles.

Toast the bread on a baking sheet in the oven until just crispy, OR (Jane’s lazy way) pop them in a toaster.

Once you have this done, warm the mushrooms in the pan back up so they are nice and hot.

Spread about 1 Tbl. of cheese on the toast. Top with mushrooms.

Serve on a platter and enjoy!