MUSHROOM BRUSCHETTA

By tulawdog

Ingredients

• 3 cups chopped mushrooms, mixed variety
• 2 thick slices of bacon, diced (use 3 or 4 if your bacon’s more thinly sliced)
• ¼ cup fresh thyme, on the stem, plus a bit more for garnish
• a glug (maybe 1/8 cup?) of cognac (substitute red or white wine or sherry)
• knob of butter (3-4 T)
• for serving: a loaf of crusty bread (a baguette or Italian loaf would work nicely)
• chevre or other soft goat’s milk cheese

Preparation

Step 1

Cook the bacon in a heavy-bottomed skillet over medium-high heat. Depending on the amount of fat that’s rendered, you can pour some off (but don’t pour it out!—store that good stuff in a jar in the fridge, please). Reduce the heat to medium, then throw in the butter, mushrooms, and thyme, sautéing it all until the mushrooms brown.

Add the end, pour in the cognac and deglaze the pan, letting the mixture cook down until the liquid is reduced. Turn off the heat and remove the thyme stems from the pan. Stir in some freshly ground pepper and salt to taste.

To assemble, slice and toast the bread. Spread generously with cheese, then top with mushroom mix. Sprinkle with reserved thyme leaves and serve