San Francisco dreamin'

Food is such an integral part of SF - but as part of the spring thing - a mushroom ragout over grilled bread sourdough for authenticity if you wish - sounds just about perfect.  The parsley is popping up out of our local gardens and adds that extra freshness.

Wild Mushroom Ragout on Grilled Bread

2 lb. mixed wild and cultivated mushrooms - stems removed from shiitake - cut into strips if large or left whole if small - you want people to SEE the variety you are using
2 tblsp. butter
2 tblsp. extra virgin olive oil
1 tblsp. chopped shallot or use 2 green onions, finely chopped
3 cloves garlic, finely chopped
pinch nutmeg
1/2 cup dry white wine
splash of balsamic vinegar
2 tblsp. heavy cream - optional
salt and freshly ground pepper
fresh chopped parsley
thick slices of sourdough or country-style bread

Saute 'shrooms in butter and oil until softened and most of the liquid has evaporated.
Add the shallot, garlic, nutmeg and white wine.
Bring to boil and reduce liquid until syrupy or desired amount is left in the pan.
Splash a little balsamic in, season well with salt and pepper and add cream, if desired.
Grill bread on the barbie on High until toasted on both sides - don't leave it - it burns quickly.
Top grilled bread with mushroom ragout and sprinkle with parsley.
Drizzle with a few drops of extra virgin olive oil and a bit more salt and pepper.
Shaved parmesan or romano is also nice, if desired.
Enjoy with a glass of pinot grigio or rose!