If you are looking for an intensely flavorful mushroom bruschetta to serve at your next gourmet dinner party you may want to consider the following recipe.   It goes well when paired with a lightly dressed salad of delicate field greens and a robust red wine.

First you will need to assemble the following ingredients;

• 1 ounce butter
• 2 ounces olive oil
• 9 cloves garlic finely chopped
• 4 to 5 shallots finely chopped
• 2 ½ pounds sliced Cremini mushrooms
• 1 ½ pounds sliced oyster mushrooms
• ¾ cup chicken broth
• ¾ cup dry sherry
• 1 ½ tablespoons dried thyme
• 1 tablespoon dried basil
• Salt and freshly grounded pepper, Sel gris ( a fine sea salt) to taste
• Sliced sour dough baguettes (16 to 24 slices)
• Enough Chevre cheese to generously spread on top of the sliced baguettes

Once all your ingredients are assembled take out a large pot and place into it the butter and olive oil.  Next heat the butter and olive oil over a medium to low flame.   Be sure not to scorch the butter.    Next add the garlic and shallots to the butter and oil mixture and sauté for one to two minutes.   Then add the mushrooms to the pot and sauté for seven to eight minutes.   Add chicken broth, dry sherry, and herbs and cook until the liquid has evaporated.   Season to taste with freshly ground pepper and sel gris.  Spread chevre evenly over the baguette slices.   Top with the mushroom mixture and serve with a nice robust red wine.   This dish will serve approximately 8 people.