Braised Wild Mushrooms
|French bread loaf||1 , cut on the diagonal into 1/4-inch slices|
|Unsalted butter||4 Ounce, softened to room temperatures (1 Stick)|
|Garlic||3 Clove (15 gm), minced (Large Ones)|
|Crushed red pepper||1⁄8 Teaspoon|
|Chopped fresh thyme/3/4 teaspoon dried thyme||1 Tablespoon|
|Chopped fresh marjoram/3/4 teaspoon dried marjoram||1 Tablespoon|
|Shiitake mushrooms||1 Pound, stems removed|
|Chanterelles||1⁄2 Pound, stems removed|
|White mushrooms||1⁄2 Pound, stems removed|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dry white wine||1 Cup (16 tbs) (Preferably Chardonnay Or Gewiirztraminer)|
|Thin red onion slices||8 (For Garnish, Paper Thin Slices)|
1. Preheat the oven to 350°. Butter the bread with a total of 2 tablespoons of the butter. Set the slices on a baking sheet and bake until lightly browned, 15 to 20 minutes.
2. Meanwhile, in a large heavy skillet, melt the remaining 6 tablespoons butter over moderately high heat. Add the garlic, red pepper, thyme and marjoram. Saute until the garlic is fragrant and softened, about 2 minutes.
3. Add all of the mushrooms and toss quickly to coat with the herbed butter. Increase the heat to high and saute until the mushrooms begin to brown slightly, about 3 minutes. Season with the salt and black pepper and add the wine. Bring to a boil and cook until the liquid is reduced by half and the sauce is slightly thickened, about 6 minutes.
4. Divide the slices of toasted French bread among 8 plates and top with the mushrooms and sauce. Garnish with the red onion slices.