Creamy Mushroom Bruschetta

• 2 cups button mushrooms, washed and sliced
• 2 cups shiitake mushrooms, washed and sliced
• 2 cups oyster mushrooms, washed and sliced
• 2 tablespoons butter
• 1 tablespoon oil
• 1 tablespoon minced shallot
• 1 tablespoon minced chives
• 1/4 cup toasted pine nuts
• 1/4 cup whipping cream
• 2 tablespoons balsamic vinegar, vinagrette (recipe follows)
• 1 baguette, sliced and toasted
• Balsamic Vinagrette
• 1/2 cup balsamic vinegar
• 1 -2 tablespoon Dijon mustard
• 1 1/2 cups olive oil, not extra virgin
• salt

1. Heat pan with butter and oil and saute mushrooms until golden brown, then cool and chop.
2. Meanwhile, put cream in a small saucepan and reduce until it is 2 tablespoons.
3. Combine the mushrooms, shallots, chives, pine nuts, and cream and stir over medium heat until warmed through. Stir in the vinagrette and serve on toasted baguette slices.
4. VINAGRETTE.
5. Whisk together vinegar and mustard then slowly incorporate the olive oil until emulsified, then add salt to taste.
6. The recipe only calls for 2 tbsp of it, but it's really good salad dressing.

button mushrooms, shiitake mushrooms, oyster mushrooms, butter, oil, shallot, chives, nuts, whipping cream, balsamic vinegar, baguette, vinagrette, balsamic vinegar, mustard, olive oil, salt

Taken from www.food.com/recipe/creamy-mushroom-bruschetta-403709 (may not work)