This sweet-tart, savory, umami laden, crunchy-chewy starter gives your dinner guests a hint of things to come. Use any combination of mushrooms. I often use cremini and shitaki, but any combination (eg. portobello, morels, oyster, maitake, etc.) will work just fine. You can also use this as an appetizer serving smaller portions. Your guests will thank you.

Serves 6

Ingredients:

3/4 pound(s) mixed fresh mushrooms
2 tablespoons olive oil
1 tablespoon finely chopped shallots
2 cloves garlic
1/4 cup low-sodium chicken broth
1 tablespoon cognac or brandy
2 tablespoon(s) butter
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 sprig rosemary
1 sprig(s) thyme
2 tablespoons chopped flat-leaf parsley
Diced Pickled Apples for garnish
Garlic bread toast points lightly toasted
Shaved Parmesan (optional)

Preparation:

Heat oven to 450 degrees F.
Slice fresh mushrooms 1/4-inch thick.
Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid; about 10 minutes. Add the shallots, garlic. Cook until liquid has evaporated. 5
Add broth, cognac, butter, salt, pepper, and sprigs of rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for about 30 minutes. Stir in remaining herbs
Serve warm on garlic bread with Parmesan curls.

Adapted from: https://www.countryliving.com/food-drinks/recipes/a1935/wild-mushroom-toast

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