WILD MUSHROOM CROSTINI
Serves 8 – 10
One thin baguette , sliced into ¾-inch thick pieces
One garlic clove , peeled
8 ounces shiitake mushrooms , thinly sliced with stems trimmed
3 tablespoons butter 1 tablespoon extra virgin olive oil 3 tablespoons chopped shallots ¼ cup dry white wine ¾ cup heavy cream ¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
¼ teaspoon dried tarragon leaves , crushed
1 red chili pepper , shaved and sliced with seeds removed
Finely chopped chives , for garnish
Additional Maldon finishing salt and freshly cracked black pepper , to taste
Wash and pat dry the mushrooms . Slice the stems and caps ⅛-inch thick .
Toast the baguette slices until golden brown . Then rub a garlic clove over toasted slices .
Heat butter and olive oil in a skillet . Add the chopped shallots and sauté for 2 minutes , or until translucent . Add the mushrooms to the skillet . Stir and sauté for about 7 minutes , or until light golden brown on both sides . Add ¼ cup white wine and sauté for another minute until it is reduced ( most of the wine will be cooked off with only 1 – 2 tablespoons of liquid remaining in the skillet ). Add the heavy cream , tarragon leaves , salt , and freshly cracked black pepper . Stir to combine and cook until thickened , about 2 minutes .
Top crostini with mushrooms then garnish with Maldon finishing salt , sliced red chili pepper , and chives . Serve immediately .