Ingredients:
2 tablespoons olive oil
2 tablespoons butter, cut into pieces
4 garlic cloves, finely chopped
2 shallots, thinly sliced
1 1/2 lbs assorted mushrooms, thinly sliced
2 tablespoons fresh thyme
salt and pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup vegetable broth
1/2 cup half-and-half
8 slices bread, toasted
2 cups gruyere cheese, shredded
Directions:
Heat a large non-stick skillet over medium heat. Add the olive oil and butter.
Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.
Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.
Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.
Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.
Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.
Cut the toasted bread in triangle halves. Arrange 4 toast triangles on a dinner plate. Pour 1/4 of the mushrooms across each portion and top with Gruyere.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.