5cupsmushroomsbutton, cremini, baby bella or shitake
8oz.cream cheese at room temperature
1cupgruyere cheesegrated
1 1/2tsp.fresh thyme
1/2tsp.balsamic vinegar
1/4cupsherry
1cupchicken broth
1/4cupshallotsminced
2tsp.tomato paste
1Tbsp.unsalted butter
1Tbsp.flour
Instructions
Saute butter, mushrooms, shallots and thyme in a skillet over medium heat until browned. Add flour and tomato paste. Cook for 1 minute.
Pour in the sherry and simmer until evaporated. Slowly add the chicken broth and simmer until thickened, about 5 minutes. Finish with vinegar. Season liberally with salt and pepper.
Heat oven to broil. Place bread slices on an ungreased baking sheet. Broil 1-2 minutes, until bread is toasted. Remove from oven.
Mix cream cheese and gruyere together in a bowl. Spread onto bread slices. Broil for another 1-2 minutes until cheese is bubbly. Top with warm mushroom mixture and additional thyme sprigs.