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.
