15 Minutes, makes 1 serving

1 shallot, sliced
3 clove garlic, sliced
1/2 pound fresh chantrelle
mushrooms, torn
(can sub porcini mushroom)
2 tbsp extra virgin olive oil
1/3 cup dry white wine
1 pinch crushed red pepper
2 pinch fresh thyme leaves
4 tbsp butter, cubed
1 tsp fresh lemon juice
salt and pepper to taste
2 slices ciabatta, toasted
- sauté shallot, garlic, mushrooms, and olive oil over high heat until garlic and onion are transparent, 4-5 minutes
- add wine, red pepper, thyme, and butter
- continue to cook for 3-4 minutes until sauce thickens, stirring occasionally
- add lemon juice and salt and pepper to taste
- pour over ciabatta toast and serve