Mushrooms in Vermouth on French Bread

Tags

appetizer, food, main dish, mushrooms, Parmesan cheese, side dish, toasts, vegetarian, vermouth

I love mushrooms in almost every way I have ever had them prepared. This recipe is another way that they are delicious and easy to prepare. I made these as a side but they could be an appetizer or a vegetarian main dish.

Mushrooms in Vermouth on French Bread (a variation of this recipe)

4 cups fresh mushrooms: white, baby bello, and shiitake
2 tbspl butter
1 tbsp olive oil
4 slices sourdough French bread, toasted
Splash of dry vermouth
1 clove garlic, microplaned
Chopped chives
Thin slices of Parmesan cheese

Slice the mushrooms. Add the olive oil and butter. When the butter is melted, add the mushrooms and brown on high heat for about 2 minutes. Reduce the heat and cook until they are nicely browned. Add about 3 tbsp of vermouth to the pan to deglaze; at the same time, add the garlic clove. Allow the alcohol to cook off (about 2 minutes). Remove from heat. Top each toasted slice of bread with mushrooms, then Parm, then the chives. Serves 2 large servings or 4 small servings. Consider serving these toasts with a salad or a light soup.