Mixed Wild Mushroom Saute on Toast with Jarlsberg

Yummy in my tummy.... ;)



Ingredients

2 tbs EVOO
2 tbs unsalted butter
4 garlic cloves finely chopped
2 shallots, thinly sliced
1 1/2 lb assorted mushrooms, thinly sliced
2 tbs chopped thyme
Salt and pepper
3 tbs all-purpose flour
1/2 cup dry white wine/sherry
1 cup veggie stock
1/2 cup half-and-half
8 slices wheat, whole-grain bread, toasted
2 cups shredded Jarlsberg (technically should be Gruyere)

Directions

1. Heat skillet over medium heat
2. Add EVOO and butter
   
3. Once butter melts, add garlic and shallots - swish for 30 seconds
4. Add mushrooms
5. Sprinkle with thyme and cook until brown
6. Add salt and pepper to tast
7. Sprinkle flour over mushrooms and cook 1-2 minutes
8. Whisk in wine and cook it off for 1 minute
9. Whisk in stock
10. Thicken for a minute then add cream
11. Simmer for 5 minutes
12. Once done, pour over toast and top with cheese and thyme

(Taken from Rachel Ray: 365 No repeats)

This may have made my belly very happy. I highly recommend you try it!