Sometimes the most memorable dining experiences are when you cook with friends. Dinner yesterday was a treat: our friend, John, and I made it together. This delicious shiitake mushroom on toast was his contribution. I was mentally taking notes while watching him preparing it. The dish came together in almost no time and it tasted so good that we ate it all just as fast, obviously with sips of red wine and lots of laughs. Most of the ingredients were grown or made locally, so it was all super fresh.

Shiitake mushrooms & fromage blanc on toast

Shiitake mushrooms & fromage blanc on toast

6 slices of rustic country loaf
1 lb shiitake mushrooms, chopped fine
1 clove garlic, mashed
1 shallot, minced
1 tbsp extra virgin olive oil
1 to 2 tbsp butter
2 tbsp Marsala wine
Freshly ground black pepper
Kosher salt
½ cup container fromage blanc (ours from Cowgirl Creamery)
1 tbsp Italian parsley, chopped fine

Turn broiler on and position rack close to coils.

Place a non stick skillet on stove top, bring temperature to medium high, and add olive oil, shallot, garlic and cook until translucent. Toss in chopped shiitake and continue cooking for another minute or so. Add Marsala wine and stir until all absorbed, sprinkle with salt and pepper, add butter and set aside.

Place bread slices on a baking tray and lightly toast them in the oven, about 2 minutes. Remove spread cheese evenly on each slice. Return to the oven and toast until edges of bread have become brown and cheese starts to bubble. Remove from oven, top with sautéed mushrooms and sprinkle with parsley.