Mushroom Crostini with Alfred le Fermier
INGRÉDIENTS :
Baguette bread, sliced into pieces about 1 inch thick
2 tbsp butter
1 cup Portobello mushrooms, chopped
1 cup oyster mushrooms, chopped
¼ cup dry white wine
½ cup 35% cream
A pinch of herbes de Provence
½ cup Alfred le Fermier cheese, sliced or grated
PRÉPARATION :
In a skillet, melt the butter. Add the mushrooms and cook over high heat until roasted.
Deglaze with the white wine and let reduce until almost dry.
Add the cream and herbes de Provence. Mix well and let simmer until reduced.
Spoon the mushroom mixture onto each baguette slice and top with Alfred le Fermier cheese.
Broil in the oven until the cheese begins to brown.
Enjoy!
