Nothing tastes better to me than a sauté of garlicky mushrooms piled on good bread. Use as many different types of mushrooms as you can find and tear them up. The presentation looks great, but for a more sophisticated take use a puff pastry base. Replace the whipping cream with Greek yogurt, if desired, but do not bring to a boil.
Ready time: 35 minutes
Comfort is the cue here, and that means just about any hearty red wine you love, because most would suit the mushroom-topped toasts. Top choices include gutsy Côtes du Rhône and fuller-bodied merlot or cabernet sauvignon. If you’re on a tight budget to keep you off the post-holiday-spending fiscal cliff, try Italian Montepulciano d’Abruzzo, a steal at often less than $10.
4 slices pancetta
1 pound mushrooms such as shiitake, oyster and cremini
3 tablespoons butter
1 tablespoon chopped garlic
2 tablespoons chopped green onions
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon or 1 tsp dried
1/4 cup white wine
1/2 cup whipping cream
Salt and freshly ground pepper
4 slices sourdough bread, toasted
1 tbsp chopped chives
Fry pancetta rounds in a frying pan over medium-high heat until golden and crispy, about 2 minutes per side. Remove to a paper towel-lined plate and set aside.
Tear mushrooms into pieces; remove shiitake stems if using. Heat butter in a skillet over high heat. Add mushrooms and sauté for 5 minutes or until juices have evaporated. Stir in garlic, green onions, mustard and tarragon and combine well. Add wine and cook for 1 minute. Add cream and reduce until mixture is creamy, about 2 minutes. Season with salt and pepper and pile on top of sourdough slices. Top with pancetta and chives. - Beppi Crosariol