Wild Mushroom Toast

Serves:	4
Recipe Type:	Non Veg.
Preparation Time:	10 M
Cooking Time:	20 M
Difficulty:	Easy

Ingredients:

• 3 lbs mixed Fresh Mushrooms
• 3 oz Dried Mushrooms
• ¼ cup low-sodium Chicken Broth
• 2 tbsp Cognac
• ¼ cups Olive Oil
• 3 tbsp finely chopped Shallots
• 6 cloves crushed Garlic
• 2 tbsp Butter
• ¼ cup(s) chopped Flat-Leaf Parsley
• 1¼ ounce(s) grated Parmesan
• 1½ tsp Salt
• ½ tsp ground Black Pepper
• 2 sprigs Rosemary
• 2 sprigs Thyme

Cooking Instructions:

• Preheat the microwave oven to 450 degrees F.
• One by one, slice all the fresh mushrooms ¼-inch thick. Keep all the dried mushrooms soaked in a bowl of hot water until tender, which will take about ten minutes or so.
• Then, rinse them thoroughly and squeeze them dry.
• Take a foot long ovenproof skillet and heat it until very hot.
• Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms become liquid and later dry, which will take another ten minutes.
• Now add the shallots, garlic, and the rehydrated mushrooms. Cook until all the liquid has evaporated. Add the chicken broth, cognac, butter, salt, pepper, and sprigs of rosemary and thyme.
• Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Add the remaining herbs; you can also add some of your own choice like oregano or basil.

Suggestions:

• While serving arrange garlic bread on a plate, add a serving of the musrooms and top with grated Parmesan.