Crisps with Goat Cheese and Mushroom Ragout

1 loaf of French bread

5 ounce of Goat cheese, get the log and have a room temperature

1 pound fresh assorted mushrooms (I use cremini, white mushrooms, shitake, baby bella's)

1 tablespoon unsalted butter

1 tablespoon Extra Virgin olive oil

1 large Shallot, finely chopped

2 garlic cloves, minced

2 tablespoons of dry Sherry

salt and pepper to taste

cooking spray (PAM)

Preheat oven to 350 degrees

Slice the french bread into 1/2 inch slices and then place on a cookie sheet and spray a little bit of cooking spray on each one, watch them very closely to not let them burn, you just want them to be a golden brown.

For Mushroom Ragout:

Cut all mushrooms into 1/4 inch pieces. Then in a large skillet over medium heat, melt the butter with the olive oil....then add the shallot and saute until softened, then add the mushrooms and cook until softened and almost dry. Then add the garlic and cook for another minute. Then pour in the Sherry and let that reduce for about 2 minutes. Then add a pinch of salt and pepper to taste. Turn heat to low and keep warm until ready to serve.

Then once the crisps are done spread equal parts of the softened goat cheese on each one, just a little bit. Then spoon the warm mushroom ragout over each one.

Enjoy!!!!