Mushroom Crostone

Ingredients

Preparation

1. In a large skillet, heat the butter and 3 tbsp of olive oil over medium-high heat.
2. Add the mushrooms and sauté for 6 to 8 minutes, until they are golden and most of the moisture has evaporated. Season with salt and pepper to taste.
3. Add the garlic and sauté for another 30 seconds.
4. Add the white wine vinegar condiment (or white wine) to the pan and stir to deglaze, scraping any brown bits from the bottom. Let the liquid reduce for 1 to 2 minutes.
5. Stir in about half of the lemon zest and the chopped tarragon. Remove from the heat and set aside.
6. In another pan or on a grill, heat a little olive oil over medium heat. Toast the bread slices until golden and crisp on both sides.
7. While the bread is still hot, top each slice with a generous pinch of grated Gruyère.
8. Spoon the warm mushroom mixture over the cheese (it will melt slightly).
9. Finish with a drizzle of olive oil, a sprinkle of the remaining lemon zest, and a few fresh tarragon leaves, if desired. Buon appetito!