12 ounces wild mushrooms (picked, cleaned and sliced)
2 ounces shallots (diced fine)
1 Tablespoon fresh thyme
2 ounces of Liquid Gold Dark Balsamic ( we recommend Fig)
3 ounces of Liquid Gold Medium Extra Virgin Olive Oil
Fresh cracked pepper
Add Olive oil to a hot pan, sauté mushrooms and shallots until they begin to brown. Toss with balsamic and thyme, season as needed with salt & pepper. Keep on low heat until liquid has evaporated.
Place mushroom mixture on crostini with goat cheese and enjoy!
NOTE: This also makes a killer burger topping or a side for steaks
Recipe Courtesy of Chef Darrell