Shelly's Recipe

MUSHROOM RAGOUT ON TOAST

Category: Hot

2 Tbsp. olive oil
2 large shallots, chopped
3.5 oz oyster mushrooms, chopped
7 oz shiitake mushrooms, stemmed and chopped
1 lb white mushrooms, chopped
1 garlic clove, minced
1/4 cup whipping cream
1 tsp fresh rosemary
1/2 tsp. grated lemon peel
Salt & pepper
1 cup grated Fontina cheese
1/2 cup grated Parmesan cheese
36 small toast slices
Preheat broiler.

Heat oil in a large pan over medium-high heat. Add the shallots and saute for 1 minute. Add the mushrooms and cook, stirring often, until they start to brown - about 6 minutes. Add garlic and saute for 1 minute. Remove from the heat.

Add cream, rosemary and lemon peel and mix well. Season with salt and pepper to taste. Let cool down. Add the two cheeses and mix well.

Place toasts on a baking sheet. Spoon mushroom mixture onto the toasts. Bake until the mixture starts to brown, about 3 minutes. Serve warm.