Warm Cheese & Mushroom Toasts

• 2 tablespoons unsalted butter
• 1/4 cup shallot, finely diced
• kosher salt
• 10 ounces mixed mushrooms, such as shiitake, cremini and oyster (trimmed and thinly sliced)
• 16 slices baguette, 1/2 inch slices (cut on a sharp diagonal so they're about 3 inches long)
• 1 1/2 cups gruyere cheese, grated

1. Melt the butter in a large heavy-duty skillet over medium heat.
2. Add the shallot, season with 1/2 t salt and cook, stirring, until softened, about 3 minutes.
3. Raise the heat to high, add the mushrooms and another 1/2 t salt, and cook, stirring frequently until softened and browned, 3-5 minutes longer.
4. (At this point, you can cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using).
5. Set an oven rack about 8 inches away from the broiler element and heat the broiler to high.
6. Arrange the bread slices on a large rimmed baking sheet.
7. Broil until lightly toasted, 2-4 minutes, rotating the pan as needed for even toasting.
8. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyere.
9. Broil until the cheese is melted and lightly browned, 4-7 minutes.
10. Serve immediately.

unsalted butter, shallot, kosher salt, mixed mushrooms, baguette, gruyere cheese

Taken from www.food.com/recipe/warm-cheese-mushroom-toasts-344308 (may not work)