Makes 4 Appetizer Servings
This is one of my ‘shroom standbys. Easy and delicious.
Add the butter to a saute pan (preferably cast iron). Once it melts, add the shallots and saute them over medium heat until they lightly brown, stirring occasionally.
Add the mushrooms, thyme, salt and pepper and saute until the mushrooms have released their liquid.
Add the sherry vinegar and saute for a few minutes more.
Top slices of baguette with the mixture, move to a baking sheet in the oven and broil until the bread has crisped/toasted.
If you have them on hand, grate Parmigiano Reggiano over the top and drizzle on a little truffle oil.