BALSAMIC GLAZED MUSHROOM BRUSCHETTA WITH GORGONZOLA

2 tablespoons butter

2 tablespoons olive oil

1 large sweet onion, chopped

5 garlic cloves, chopped

1-pound cremini mushrooms

½-pound shitake mushrooms

1 teaspoon salt

1 teaspoon black pepper

1 cup strong chicken stock

⅓ cup balsamic vinegar

2 tablespoons sugar

1 large loaf French baguette

¼ cup olive oil for brushing on the bread

1-pint whole milk ricotta cheese

1 cup crumbled gorgonzola cheese

Balsamic glaze (found in the Italian section of your grocery store)

3 tablespoons flat leaf parsley, chopped

Melt butter and 2 tablespoon olive together in a large skillet over medium heat.  Add onions and garlic and sauté until soft and fragrant, about 2 minutes.

Add the mushrooms, salt and pepper to the pan and cook, stirring occasionally until all of moisture is absorbed and they begin to lightly brown, about 5 minutes.

Add the chicken stock and balsamic to the pan and cook over medium high heat until most of the moisture is absorbed and sauce coats the back of a spoon.  Stir in sugar and cook for another two minutes until sauce is thick and syrupy.  Set aside.

Preheat oven to 350 degrees.

Cut the baguette into ¾” slices and brush lightly with olive oil on both sides.  Place ono a foil lined cookie sheet and bake for 8-10 minutes until toasty, but still soft in the center.

Top each toasted bread slice with 1 tablespoon ricotta followed by mushrooms and a sprinkle of the gorgonzola cheese.  Bake for 15-20 m minutes until hot and gorg is lightly browned.  Garnish with balsamic glaze and parsley.

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