Wild Mushroom and Goat Cheese Bruschetta

from Bob Bilenchi

 2 ounces Oyster Mushrooms

 4 ounces Shiitake Mushrooms

 5 ounces Portobello Mushrooms, inner gills removed

 2 tablespoons Olive Oil

 1 tablespoon Unsalted Butter

 2 large Garlic Cloves, minced

 1 Shallot, minced

 1/4 cup Dry Sherry

 1/4 cup Chicken Stock

 1 teaspoon Dried Thyme

 1/2 teaspoon Dried Basil

 Kosher Salt and Red Pepper Flakes

16 thin Slices of French Sour Baguette

3 to 4 ounces Fresh Goat Cheese

Garnish of minced Lemon Zest and minced Chives, mixed together

Trim ends and coarsely chop mushrooms. In a large sauté pan or skillet over medium heat, heat olive oil and butter. Add garlic and shallot and sauté for 1 to 2 minutes, stirring frequently.  Raise heat slightly and add mushrooms.  Saute for 7 to 8 minutes.  Add sherry, chicken stock, thyme and basil, and cook until liquid is evaporated.  Season to taste.  Keep warm.

Preheat broiler. Put slices of baguette on a broiler pan and spread evenly with goat cheese.  Spoon mushroom mixture evenly onto baguette slices. Broil for 3 to 4 minutes or until mushrooms just begin to brown on top.  Remove from the oven and place on serving dish.  Garnish with sprinkling of lemon zest-chive mixture.

Serves 6 to 8 as an appetizer.

From “The Wine Lover’s Cookbook” by Sid Goldstein. A sauvignon blanc is suggested, or a sparkling wine.