Mushroom Bruschetta with Goat Cheese

Quick notes: Pane Toscano is the perfect loaf of bread for this recipe.

Cook the bacon in a large heavy-bottomed skillet over medium-high heat until crispy. Remove the bacon from the pan and set aside. Once cool, crumble it.

Depending on the amount of fat that’s rendered from the bacon, you can pour some off if there is a lot. Reduce the heat to medium and saute the onions. Once they are starting to get a little brown, throw in 5 Tablespoons of butter, mushrooms, and thyme sprigs, sautéing it all until the mushrooms brown. (NOTE- Throw in the whole thyme sprig, stem and all, you will pull out the stems onces it’s done cooking).

During this time, melt 4 Tablespoons of butter and brush the toast with it and toast on a cookie sheet in the oven under the broler until nice and brown.

At the end, pour the wine into the mushroom and onion pan. Just use as much as it takes to deglaze the pan, letting the mixture cook down until the liquid is reduced. Add the bacon in at this time. Turn off the heat and remove the thyme stems from the pan. Stir in some freshly ground pepper and salt to taste.

To assemble, spread toasted bread generously with goat cheese, then top with mushroom mix. Enjoy!