I made this for my vegetarian friends at one of our dinner parties. It is a very heavy appetizer and could've been substituted for the meat in our meal.
- Kimberly
Ingredients
- 3 Tbs butter
- 1/4 cup shallots, finely chopped
- 2 garlic cloves, minced
- 16 oz (1 lb) button mushrooms, thinly sliced
- 2 tsp dried thyme
- Salt and cracked black pepper, to taste
- 24 (1/2-inch) slices baguette bread cut diagonally 3-inches long
- 2 1/4 cups Gruyere cheese, coarsely grated
- Fresh thyme leaves for garnish
Preparation
In a large skillet over medium high heat sauté 1/4 cup shallots and 2 cloves of garlic in 3 Tbs butter stirring for 2 minutes. Increase the heat to high, add 16 oz thinly sliced mushrooms and 2 tsp thyme, continue stirring for 5 to 7 minutes until all liquid disappears and mushrooms are softened and browned. Taste for seasoning, add salt & pepper if necessary.
Can be refrigerated at this point and finished the next day if not serving immediately.
Place baguette bread slices on a sheet pan on broil one side only for approximately 2 to 3 minutes or lightly toasted. Remove from broiler, turn the bread slices over and top the untoasted side with the mushroom mixture, add the grated Gruyere. Place back under the broiler 2 to 3 minutes or until browned.