Chef Michael Kloeti, Michael's on the Hill Restaurant
Mushroom Tartine Yield: 4 portions
Ingredients: 2 pounds Mushrooms, wild, cleaned and sliced 2 Tablespoons Butter ½ Cup Wine, white, dry 1 cup Cream, heavy 2 Cloves Garlic, chopped 1 Each Shallot, chopped 2 Tablespoons Herbs, chopped (parsley, thyme, rosemary, tarragon) To Taste Salt and freshly ground black pepper 4 Slices Brioche bread, thick sliced 1 Tablespoon Local Honey ! Tablespoon Truffle oil (optional)
Method: -Heat butter in a pan over high heat, add the mushrooms and sauté until golden brown. -Add the garlic and shallots and sauté for an additional minute. -Add the white wine, reduce the heat to medium and simmer for 2 minutes until most is absorbed. - Add the cream and simmer until the liquid reduces to a sauce consistency, approximately 8 minutes. - Season to taste and add the herbs. -Pour over the brioche and bake at 350 degrees F. for 10 minutes. -Drizzle with truffle oil and honey.