Mushroom Toast With Goat Cheese, Parmesan, Shallot, Garlic & Herbs

• 1 10oz bag sliced crimini mushrooms
• 2 small shallots, or 1 large, thinly sliced
• 1 clove garlic, minced
• 1 splash grapeseed oil
• salt & pepper for seasoning
• 1 splash white wine
• 2 sourdough slices
• 1/3 cup goat cheese, +/- to personal taste
• 1/2 cup freshly grated parmesan
• 1 bunch fresh herbs to garnish (parsley), chopped
• 1-2 tablespoons butter

1. - pour a splash of grapeseed oil into a non-stick saute pan that's been warmed to medium-medium highrn- add mushrooms, season with salt and pepper, stir occasionally, cook for 4 minutesrn- add the garlic, stir, cook for 1 minutern- add splash of wine, stir, and when it's beginning to cook out add a pat or two of butterrn- once that tightens and is no longer watery then remove pan from heat
2. - while mushrooms cook, toast 2 slices of sourdough bread in a toaster, then smear with desired amount of goat cheesern- pile toasts with mushroom mixture and top with freshly grated parmesanrn- place on middle rack in a pre-heated oven with broiler set to highrn- watch closely, broil about a minute, remove when cheese is melted (or if desired let parmesan crisp and start to brown then remove)rn- top with chopped parsley and serve

crimini mushrooms, shallots, clove garlic, grapeseed oil, salt, white wine, sourdough slices, goat cheese, freshly grated parmesan, herbs, butter

Taken from food52.com/recipes/77474-mushroom-toast-with-goat-cheese-parmesan-shallot-garlic-herbs (may not work)