Mushroom Tartine with Garlic Confit & Manchego

Garlic Shallot Spread            

• 6 large shallots    

• l head garlic    

• olive oil - as needed 

• salt - as needed 

Directions: Peel the garlic & shallots. Combine in a small pot, then cover with oil. Bring to a boil, then reduce to a simmer stirring occasionally. Cook until the garlic is golden & both the garlic & shallots are very soft. Drain the oil, then mash the garlic & shallots into a paste either in a food processor or with a fork. Season with salt and reserve.         

To Assemble

• 4 slices malted rye, sliced 3/4 inch thick    

• l oyster, maitake, or other mushroom

• l/2 cup manchego - shaved

• salt - as needed 

• olive oil - as needed                 

Directions: Preheat an oven to 375 F. Spread a generous amount of the garlic & shallot spread on each of the slices of bread. Top with your favorite mushroom, I like oyster mushrooms for this. Drizzle olive oil, salt & pepper on the mushrooms. Bake at 375 for 15-18 minutes or until the bread is toasted and the mushrooms are roasted with good caramelization.  Top with the shaved manchego.