Goat Cheese Toasts with Asparagus-Mushroom Ragu Recipe

• 25 (1/4-inch-thick, 1-1/2-by-3-inch-long) slices pain au levain, from about 1/2-pound loaf
• 4 tablespoons olive oil
• 1/2 cup chevre (fresh goat cheese; about 4 ounces)
• 8 ounces shiitake mushrooms, cleaned, stems trimmed, and thinly sliced (about 3 1/2 cups)
• 1 bunch asparagus, woody ends trimmed and thinly sliced on the bias (about 3 cups)
• 1 medium shallot, peeled and thinly sliced
• 2/3 cup heavy cream
• 1 tablespoon coarsely chopped fresh tarragon leaves

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Brush bread slices with 1 tablespoon of the olive oil and place on a baking sheet.
3. Bake until crisp, about 10 minutes.
4. Spread about 1 teaspoon goat cheese on each toast; set aside.
5. Heat remaining 3 tablespoons olive oil in a large frying pan over medium-high heat.
6. When oil shimmers, add mushrooms, asparagus, and shallot and season with salt and freshly ground black pepper.
7. Cook, stirring occasionally, until asparagus and shallot are tender and mixture starts to let off liquid, about 3 minutes.
8. Stir in cream, bring to a boil, and cook, stirring occasionally, until thick, about 4 minutes.
9. Stir in tarragon and season with additional salt and pepper as needed.
10. Spoon about 1 tablespoon ragu over each goat cheese toast and serve.

olive oil, chevre, shiitake mushrooms, shallot, heavy cream, tarragon

Taken from www.chowhound.com/recipes/goat-cheese-toasts-with-asparagus-mushroom-ragu-11564 (may not work)