Serves 4 – 6

2 organic shallots, minced
1 1/2 ounces butter
1 tablespoon brandy or cognac
1 tablespoon champagne vinegar
1 tablespoon organic lemon juice
salt and pepper
1/4 cup crčme fraiche (homemade is the best!)
1 pound fresh organic wild mushrooms – morels, chanterelles, hedgehogs
1 tablespoon extra virgin olive oil
2 teaspoons chopped thyme leaves
2 teaspoons chopped savory
3 cloves garlic, sliced

1 package of organic white pita bread sliced into 1 inch squares
1/4 cup olive oil
salt

Preheat oven to 350º

Sauté minced shallots in butter in heavy bottom pan until browned. Add brandy or cognac and flame. Remove from heat. When the flame subsides, add the vinegar, lemon juice and crčme fraiche and season with salt and pepper. Set aside.

Trim mushrooms of hard stems. Brush remaining caps and gills with pastry brush to remove any dirt. Slice mushrooms into 1/4″ thick slices. Toss the mushrooms with the olive oil, herbs and garlic, salt and pepper. Transfer mushrooms to an earthenware baking dish large enough to hold mushroom in one layer.

Roast mushrooms until tender and juicy about 15-20 minutes.

Toss pita squares with olive oil and a generous amount of salt. Place on baking sheet in a single layer and bake until golden about 5-7 minutes.

Add shallot mixture to mushrooms and toss. Return mushroom mixture to the oven and roast another 5 minutes. Season to taste.

Serve mushroom mixture atop toasts.