From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6 servings. 2 Tbsp. extra virgin olive oil 4 tsp. butter 2 shallots, thinly sliced into rounds 4 cups fresh shiitake mushrooms, quartered lengthwise and carefully cleaned to taste, salt and freshly ground black pepper 2 tsp. chopped fresh thyme ¼ cup Calvados, Madeira or Cognac ¼ lb. fresh goat cheese 2 Tbsp. heavy whipping cream or half-and-half 6 slices rustic country bread, each ⅓" ...
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