Mushroom and Manchego Toast
Makes 8 toasts
1 Italian baguette, sliced into ¾ to 1 inch slices
1 tablespoon Olive oil
2 tablepsoon Butter
2 Shallot, minced
2 cloves Garlic, minced
4 cups of your favorite mushrooms, stemmed and sliced
2 tablespoons Sherry
2 tablespoons Parsley, chopped
2 tablespoons Tarragon, chopped
¼ teaspoon Kosher salt
heavy pinch Freshly ground black pepper
8 slices Manchego, sliced thin
extra oil for drizzling on toast
Preheat you over to 400 degree. Drizzle with olive oil and place into the oven to toast just until lightly golden.
Meanwhile heat the olive oil and butter in a large saute pan over medium heat. Add the mushrooms and saute for 2 minutes, add the shallot and garlic and keep cooking until all the liquid comes out of the mushrooms and is evaporated or until the mushrooms are tender and delicious; season well and mix in the herbs.
Remove the toast from the oven. Divide the mushroom mixture evenly between the toasts and top with manchego slice. Place back into the oven just to melt the cheese. Enjoy warm.