Ingredients

2 tablespoons extra virgin olive oil

1 pound assorted Windmill Farms mushrooms (such as shitake, oyster, Cremini, portabello), roughly chopped

4 cloves garlic (3 minced, 1 left whole)

2 sprigs of fresh thyme

1/4 cup veal demi-glace

Salt and freshly ground pepper to taste

6 slices of toasted focaccia

1/8 cup balsamic glaze

1/2 cup goat cheese

Directions

In a large heavy bottomed skillet set over medium-high heat, add oil and swirl to coat.  Add mushrooms, minced garlic and thyme.  Cook mushrooms for 15 minutes or until golden, stirring frequently.  Stir in veal demi-glace and season with salt and pepper to taste.  Remove pan from heat and set aside.  Rub one side of each slice of toasted focaccia with whole garlic clove, and then spread with goat cheese.  Top each focaccia slice with mushrooms and drizzle with balsamic glaze.  Serve immediately.

*Recipe compliments of Chef Enzo Albi from Bella Notte Restaurant