2 |
tablespoons |
extra virgin olive oil |
4 |
slices |
sourdough french bread -- (one-inch) |
1 |
teaspoon |
roasted garlic puree |
1 |
cup |
oyster mushrooms -- sliced |
1 |
cup |
shiitake mushrooms -- sliced |
2 |
medium |
portabello mushrooms -- sliced |
1 |
cup |
white domestic mushrooms -- sliced |
1/2 |
cup |
dried wild mushrooms -- or |
1/2 |
cup |
fresh chanterelles |
2 |
small |
shallots peeled -- chopped fine |
1 |
teaspoon |
fresh tarragon -- chopped fine |
1/2 |
cup |
madeira |
1/4 |
cup |
veal demi stock |
2 |
teaspoons |
heavy cream |
1 |
teaspoon |
salt and pepper |