Crostini Sandwich With Mushrooms And Mascarpone

• 14 tablespoons unsalted butter
• 2 teaspoons minced fresh garlic
• 8 slices country bread, 1/2 inch thick
• 2 tablespoons minced shallots
• 6 -8 cups trimmed sliced shiitake mushrooms
• 1 1 teaspoon tarragon or 1 teaspoon sage
• 3 tablespoons brandy or 3 tablespoons cognac
• 3/4 cup heavy cream
• 1/2 cup mascarpone
• 1 teaspoon kosher salt
• 1/4 - 1/2 teaspoon fresh cracked pepper

1. Melt 6 tablespoons butter with 1 teaspoon garlic in a big skillet.
2. Brush this mixture on both sides of the bread; place bread in one layer on a baking sheet and set aside.
3. Melt the remaining 8 tablespoons butter in the same skillet; add in remaining garlic and shallots; gently saute until the garlic is soft, about 5minutes.
4. Add in the mushrooms and herbs; increase heat; saute until mushrooms are cooked through, 10 minutes about.
5. Add in the brandy; allow it to evaporate.
6. Add in the cream and mascarpone; bring to a boil; decrease heat, and simmer for 2 minutes to thicken and reduce the cream.
7. Add up to 1 teaspoon salt and the cracked pepper; decrease heat to keep the mixture warm.
8. Toast both sides of the bread under the broiler; place 1 slice on each of 4 heated serving plates; divided the mushroom mixture among them, and top with the remaining toast.

unsalted butter, fresh garlic, country bread, shallots, shiitake mushrooms, tarragon, brandy, heavy cream, mascarpone, kosher salt, fresh cracked pepper

Taken from www.food.com/recipe/crostini-sandwich-with-mushrooms-and-mascarpone-354436 (may not work)