Wild Mushroom Ragu Toasts

Bring vegetable broth to boil in a medium size pot. When boiling remove it from the stove.  Add the dried mushrooms to the broth and let them soak for about 30 minutes to rehydrate.

In a large sauté pan, heat butter and oil until very hot. Add the cremini mushrooms to the pan and cook until the mushrooms start to become golden brown, about 10 minutes. Remove the mushrooms from the pan and sauté the shallots and garlic. Cook for about 3 to 4 minutes and add the mushrooms back to the pan. Pour ½ of the Sherry style wine in the pan, it will flame up a bit. Turn the heat down and let the mushroom mix simmer. 

Remove the rehydrated wild mushrooms from the stock and set aside. Add the stock to the simmering mushroom mix in the pan. Chop the rehydrated mushrooms and add them to the pan. Add the fresh thyme, salt, and pepper to taste. Stir over low heat. Add the cornstarch to the heavy cream and whisk until smooth. Pour the cream slowly into the mushroom mix. Add the remaining Sherry and the parmesan cheese, and cook over low heat. Stir until thick and smooth.

Drizzle olive oil on a hot griddle or in a frying pan. Place the bread slices on the pan. Cook until toasted. You can also put them on a baking sheet and broil until toasted.

To plate, arrange toasts and top with the mushroom ragu. Enjoy with a glass of 1850 Wine Cellars Petite Syrah.

Cooks Note: you can leave the cornstarch out for a thinner sauce and mix with your favorite pasta for a delicious main course.