Warm Cheese & Mushroom Toasts - cooking recipe

Ingredients

2 tablespoons unsalted butter
1/4 cup shallot, finely diced
kosher salt
10 ounces mixed mushrooms, such as shiitake, cremini and oyster (trimmed and thinly sliced)
16 slices baguette, 1/2 inch slices (cut on a sharp diagonal so they're about 3 inches long)
1 1/2 cups gruyere cheese, grated

Preparation

Melt the butter in a large heavy-duty skillet over medium heat.
Add the shallot, season with 1/2 t salt and cook, stirring, until softened, about 3 minutes.
Raise the heat to high, add the mushrooms and another 1/2 t salt, and cook, stirring frequently until softened and browned, 3-5 minutes longer.
(At this point, you can cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using).
Set an oven rack about 8 inches away from the broiler element and heat the broiler to high.
Arrange the bread slices on a large rimmed baking sheet.
Broil until lightly toasted, 2-4 minutes, rotating the pan as needed for even toasting.
Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyere.
Broil until the cheese is melted and lightly browned, 4-7 minutes.
Serve immediately.