Mushroom Bruschetta

Chuck took me to a restaurant once in Fredericksburg, VA when we lived there and for an appetizer I ordered a mushroom bruschetta.  It was so good, I had to figure out how to make it.  This is a recipe I found on-line, altered by me. 

Recipe:

4-½ inch slices of fresh Ciabatta or French bread

6 Tbs grated Provolone cheese

1 Tbsp olive oil

1¼ C mixed variety mushrooms, very coarsely chopped

½ onion, diced or sliced

2 pinches paprika 

1/3 C chicken broth

1 tsp lemon juice

salt and pepper to taste

¼ tsp fresh chopped thyme

2 Tbs cream

1 tsp flour

½ Tbs butter

1½ Tbs Boursin cheese (I use Garlic & Fine Herbs flavor)

tomatoes, chopped

½ tsp olive oil

¼ tsp fresh cracked pepper

fresh chopped parsley for garish (optional)

Preheat oven to 350°. Toast bread until golden brown. Remove from oven and, if using Ciabatta, cut in half. Sprinkle Provolone on each piece. Return to oven until cheese is melted. Caramelize onions by frying them in a pan with 1 tsp oil and a sprinkle of sucanut over med-low to medium heat until they are soft and brown. In a saute pan, heat 1 Tbs olive oil over medium heat.  Add mushrooms and saute until brown and liquid is evaporated. Add onions and paprika and cook together about 1 minute. Add chicken broth, lemon juice, salt, pepper and thyme. Heat through about 3-4 minutes, bringing to boil at end. Whisk together cream and flour and whisk into mixture to thicken. Add butter and stir to combine. Remove from heat. On a plate, place bread, top with mushroom mixture, then small pieces of Boursin, then tomatoes. Drizzle with olive oil and garnish with black pepper and parsley and serve immediately.