Mixed Wild Mushroom Saute on Toast Points (Rachael Ray)

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

1. 1

   Heat a large non-stick skillet over medium heat. Add the olive oil and butter.

2. 2

   Once butter melts, add the garlic and shallots, cook for 30 seconds and add mushrooms and combine.

3. 3

   Sprinkle thyme over mushrooms, stirring frequently until they brown; add salt and pepper to taste.

4. 4

   Sprinkle flour over the mushrooms and cook for 1-2 more minutes, stirring to evenly distribute.

5. 5

   Whisk the wine into the pan and cook it off for a minute, then whisk in the stock.

6. 6

   Thicken the stock for a minute, then add the half-and-half and simmer over low heat for 5 minutes.

7. 7

   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.