Wild Mushroom Bruschetta

1 oz unsalted butter or vegetable oil

1 ea shallots, diced

3 cloves garlic, chopped

1 ½ cup wild mushrooms

1 Tbsp. chives, chopped

1 Tbsp. soy sauce

2 tsp sesame oil

3 oz Kewpie Mayonnaise

1 cup Monterey jack cheese

½ cup parmesan cheese

Pinch black pepper

Pinch Kosher salt

12 slices baguette 

*Preheat the convection oven to 375 degrees Fahrenheit.

1) In a large sauté pan melt the butter (or vegetable oil) over high heat. Add the garlic, shallots, and mushrooms. Sauté the mushrooms until tender and deglaze with soy sauce and sesame oil. Allow to cool before mixing with mayonnaise, parmesan, Monterey jack, chive, salt, and black pepper.

2) Place a spoonful of mushrooms/mayonnaise mixture on top of each baguette slice and arrange on a cookie sheet tray. Bake until the cheese is golden brown, and bread is lightly toasted, approx. 10 minutes.