Wild Mushroom Crostini

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James Beard


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1 baguette

Extra virgin olive oil

1 cup sliced wild mushrooms such as shiitake, crimini, oyster, or chanterelle

2 tablespoons chopped shallots

1 teaspoon chopped garlic

1 teaspoon butter

2 tablespoons chicken stock

Salt and freshly ground black pepper, to taste

6 ounces goat cheese

1/4 cup sundried tomatoes, softened in hot water and cut into thin strips

2 tablespoons finely chopped arugula

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