Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        extra virgin olive oil
  4             slices  sourdough french bread -- (one-inch)
  1           teaspoon  roasted garlic pur‚e
  1                cup  oyster mushrooms -- sliced
  1                cup  shiitake mushrooms -- sliced
  2                     portabello mushrooms -- sliced
  1                cup  white domestic mushrooms -- sliced
     1/2           cup  dried wild mushrooms -- or
     1/2           cup  fresh chanterelles -- morels, cŠpes....
  2                     shallots peeled -- chopped fine
  1           teaspoon  fresh tarragon -- chopped fine
     1/2           cup  madeira
     1/4           cup  veal demi stock
  2          teaspoons  heavy cream
                        salt and pepper

Preparation:

Brush sourdough slices with olive oil and roasted garlic puree. Toast lightly under broiler or grill. Saut‚ all mushrooms in hot pan with olive oil until golden brown. Season with salt and pepper. Set aside. Combine shallots and tarragon with a little olive oil and saut‚ over low heat until translucent. Combine with the mushrooms. Increase the heat to high and add Madeira (flamb‚). Continue cooking; add veal stock and heavy cream. Reduce liquids to desired consistency. Season to taste. Divide evenly over toasted sourdough slices. Garnish with fresh parmesan cheese and a sprig of tarragon.

Nutritional Information:

1464 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 281g Carbohydrate; 3mg Cholesterol; 2778mg Sodium