Mushroom Forest

Ingredients
• loaf sourdough bread
• 5 oz Nduja sausage
• 32 oz mushroom mix (shiitake, portobello, crimini, king)
• 1 pint heavy cream
• 1 stick of butter
• 1 white onion
• 1/2 cup of white wine
• 1/2 cup of chicken stock
• 1 TBSP of Flour
• Chives
• Parsley
• 12 oz feta or goat cheese
• 3 TBSP of Worcestershire sauce
• balsamic glaze
• garlic butter (optional)
• nasturtium leaves (optional)
• chili oil (optional)
• herb oil (optional)

For Toast:
Start by setting your oven to broil. Smear your butter or garlic butter on sourdough, then put it in the oven to toast under the broiler on both sides until golden brown.

For mushroom mix:
Chop onions and mushrooms. Preheat the pan and add oil. Add mushrooms and onion with salt, pepper, and butter. Once golden brown, add Worcester sauce. Mix in and add a teaspoon of butter and flour to make a roux. Mix until combined into a sand-like texture, then add white wine. Afterward, add chicken stock and cream, and let it reduce until a thickened glaze forms on the mushroom mix.

Garnish:
Chop parsley and chives to garnish. You can also use whole nasturtium leaves if available. I grow them in my garden; they add a beautiful peppery taste. Add some chili oil for a little spice or herb oil for freshness.

To assemble:
Smear Nduja onto the sourdough toast. Top with mushroom/cream mix. Sprinkle feta or goat cheese. Then add chives and parsley. Finish with balsamic glaze and herb oil, or if you like spicy, some chili oil, and enjoy! Bon Appétit!