Mushroom Toast with Frisee & Port Reduction
from Edge Restaurant
1 T canola oil
1 lb. cremini, shiitake and oyster mushroom mix
1/4 cup sherry wine
3 T heavy cream
2 oz. triple cream brie
Salt and pepper to taste
1 head frisée
1/4 tsp. lemon juice
1 T extra virgin olive oil
4 slices brioche bread, toasted
1 cup port wine, reduced to syrup consistency
Heat oil in a sauté pan over medium heat, add mushrooms cook for about 3 minutes. Add sherry and cook until almost dry. Add cream, brie, salt and pepper. Cook until combined.
Meanwhile, wash frisée and spin dry in a salad spinner to remove excess water. Tossed with lemon juice and olive oil.
Top each piece of the brioche with one quarter of the mushroom mixture, then with one quarter of the frisée. Drizzle with the port wine reduction.