1 tablespoon extra virgin olive oil
1 cup white button mushrooms chopped
1 cup brown mushrooms chopped
1 clove garlic finely chopped
2 shallot cloves finely chopped
1 tablespoon Italian parsley finely chopped
1 tablespoon sun dried tomatoes finely chopped
Salt and pepper freshly ground black to taste
La Brea Bakery sourdough baguette use 1/3 of baguette per recipe
Heat the oil in a large non stick skillet. Add the mushrooms and garlic. Cook over medium heat, until the liquid has evaporated and the mushrooms are tender. Stir in the shallots, parsley, sundried tomatoes, and salt and pepper. Cook for 1 minute longer.
Transfer the mixture to a food processor or blender and puree.
Slice the baguette at an angle into 1/2 inch thick slices. Lightly toast the slices. Top with mushroom mixture and serve warm.