Mushroom Bruschetta


4 large slices of good seeded bread
6 cleaned, halved pearl onions
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup shiitake mushrooms, stemmed and julienned
1 cup cremini mushrooms, stemmed and julienned
1 cup oyster mushrooms, stemmed and julienned
1 Sprig of thyme, leaves removed, chopped
1 Sprig of tarragon, leaves removed, chopped
¼ cup dry sherry
Goat’s cheese for garnish

Place the bread in a toaster until crisp.
Sautee the pearl onions in the butter over medium heat until soft and caramelized, about 10-12 minutes.  Add the mushroom, garlic, thyme and tarragon and cook for 5-7 minutes, until the water has evaporated from the mushrooms.  Add the sherry and cook until reduced.  Taste for salt and pepper.  Top the bread with the mushrooms and onions.  Crumble goat’s cheese over the top.