Wild Mushroom Toast

By cindyandmojo

Roasted wild mushrooms, redolent with garlic, shallots, and cognac, top garlic bread to make this spectacular, irresistible appetizer.

Ingredients

• 3 pound(s) mixed fresh mushrooms, cleaned and stemmed
• 3 ounce(s) dried mushrooms
• 1/4 cup(s) olive oil
• 3 tablespoon(s) finely chopped shallots
• 6 clove(s) garlic, crushed
• 1/4 cup(s) low-sodium chicken broth
• 2 tablespoon(s) cognac
• 2 tablespoon(s) butter
• 1.5 teaspoon(s) salt
• 1/2 teaspoon(s) ground black pepper
• 2 sprig(s) rosemary
• 2 sprig(s) thyme
• 1/4 cup(s) chopped flat-leaf parsley
• 1.25 ounce(s) shaved Parmesan

Preparation

Step 1

Heat oven to 450 degrees F.

Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.

Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid — about 10 minutes. Add the shallots, garlic, rehydrated mushrooms. Cook until liquid has evaporated. Add broth, cognac, butter, salt, pepper, and 2 sprigs each rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Stir in remaining herbs.

Serve warm on garlic bread with Parmesan curls.