Cookbook

Suggested by Maryline Dimarco,
for 4 people.

● 2 large knobs of butter
● 4 small shallots, minced
● 300 grams/10 ounces wild mushrooms (a frozen mix will do)
● ½ teaspoon sea salt
● ½ teaspoon crushed pepper mixture
● 1 tablespoon of Port
● 2 cloves garlic, crushed
● 1 tablespoon chopped chives
● 1 tablespoon fresh chopped parsley
● 4 thick slices of brioche
● 100 grams/3.5 ounces of “Tomme de Savoie” cut into small and thin bites (a type of cow milk cheese from France’s Savoie region)

Preparation
1. In a skillet, melt butter and add shallots. When the shallots are slightly brown, add the mushrooms, garlic, salt and pepper. Cook for twenty minutes over low heat, stirring occasionally.
2. Incorporate the Port, mix well and reduce for a few minutes. Add the chives and the parsley.
3. Toast the brioche slices and place on serving plates. Arrange the fried mushrooms on brioche. Sprinkle on the cheese and serve immediately.

Courtesy of Tartine Jeanne.