Heat the oven 325 F. Brush both sides of the bread slices with oil and season with salt and pepper. Bake in the oven for 15 and then set aside. Turn on the broiler.
In the meantime prepare the rest of the ingredients: For the shallots: In an 8 inch non-stick skillet toss the oil, shallots and salt to combine. Place the pan over medium low and stir often til golden brown and caramelized. Add a drip more oil if the pan gets dry.
For the mushrooms: Heat a 12 inch skillet over high heat with the oil until smoking. Add half the mushrooms and shake til they are evenly spaced out. Add a pinch of salt and toss until golden brown. Place on a plate lined with a paper towel. Repeat with the remaining mushrooms. Once the second batch is finished cooking add the shallots, granulated garlic and thyme. Turn off the heat and stir together. Taste and season if needed.
For the sauce: Mix the mayo and Dijon together.
Assembly: Arrange the toasts on a broiler proof baking sheet. Drop a dab of sauce over the top of each toast and spread out. Top the sauce with a heaping Tablespoon of mushroom mixture. Top with the shredded Gruyere. Broil 2 minutes or until the cheese is melted, browned and bubbly.
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