Mushroom Toast

We have been working on recreating one of our favorite local restaurant's specialties...their mushroom toast. I wouldn't have even thought to order it if the waitress didn't tell us it was to die for and once you know, you know. Great for an appetizer or lunch or even a light summer dinner served with a salad. Work with the recipe to make it your own, but whatever you do...make it.

Ingredients:

• 12 mini portabello mushrooms – rinsed (not soaked) and sliced

• 2 tsp flour

• 6 Tbl butter

• 4 garlic cloves - minced

• 1 Shallot minced

• 1 sprig rosemary

• 1 tsp oregano

• Salt/pepper to taste

• 8oz chicken stock

• ¼ cup heavy cream

• 1/3 cup shredded Parmesan cheese

• Truffle oil

• Chopped fresh parsley

Heat 3 Tbl of butter to light brown.

Add shallots and saute w/ mushrooms for 8 minute on high/med-high heat.

Add garlic and reduce to medium heat for 2 minutes, then add sprig of rosemary and oregano.

Well mushrooms to create empty middle of pan and add 3 Tbl of butter, melt then add flour and combine to create a roux, incorporate mushrooms and cook 2-3 minutes before adding heavy cream, salt/pepper.

Once combined begin mixing in portions of chicken stock to attain the desired consistency.

Mix in parmesan cheese, until melted through.

Then top gravy on thick, crusty toast. Garnish with chopped parsley and drizzle with truffle oil.