Crostini Sandwich With Mushrooms And Mascarpone - cooking recipe

Ingredients

14 tablespoons unsalted butter
2 teaspoons minced fresh garlic
8 slices country bread, 1/2 inch thick
2 tablespoons minced shallots
6 -8 cups trimmed sliced shiitake mushrooms
1 1 teaspoon tarragon or 1 teaspoon sage
3 tablespoons brandy or 3 tablespoons cognac
3/4 cup heavy cream
1/2 cup mascarpone
1 teaspoon kosher salt
1/4 - 1/2 teaspoon fresh cracked pepper

Preparation

Melt 6 tablespoons butter with 1 teaspoon garlic in a big skillet.
Brush this mixture on both sides of the bread; place bread in one layer on a baking sheet and set aside.
Melt the remaining 8 tablespoons butter in the same skillet; add in remaining garlic and shallots; gently saute until the garlic is soft, about 5minutes.
Add in the mushrooms and herbs; increase heat; saute until mushrooms are cooked through, 10 minutes about.
Add in the brandy; allow it to evaporate.
Add in the cream and mascarpone; bring to a boil; decrease heat, and simmer for 2 minutes to thicken and reduce the cream.
Add up to 1 teaspoon salt and the cracked pepper; decrease heat to keep the mixture warm.
Toast both sides of the bread under the broiler; place 1 slice on each of 4 heated serving plates; divided the mushroom mixture among them, and top with the remaining toast.