Mushroom and Garlic Confit Tartine

Instructions

1. Prepare the garlic confit
   In a small saucepan, combine the garlic cloves and olive oil. The garlic should be completely submerged. Simmer over very low heat for about 25-30 minutes until the garlic is completely soft and golden. Remove from heat and set aside.
2. Sauté the mushrooms
   In a large skillet, melt the butter over medium-high heat. Add the sliced mushrooms and cook without disturbing for 3-4 minutes to develop a golden crust. Stir and continue cooking for another 5-7 minutes until the mushrooms are deeply browned and have released their moisture.
3. Create the mushroom mixture
   Add 6 cloves of the confit garlic to the mushrooms, mashing them slightly with a fork. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Add the thyme and rosemary, reduce heat to medium-low, and simmer until most of the liquid has evaporated, about 3 minutes.
4. Finish the mushroom topping
   Stir in the heavy cream and simmer for another 2-3 minutes until slightly thickened. Season with salt and freshly ground black pepper to taste. Remove from heat and keep warm.
5. Toast the bread
   Preheat your broiler. Brush each slice of sourdough bread on both sides with some of the garlic-infused olive oil from the confit. Place on a baking sheet and toast under the broiler for 1-2 minutes per side until golden brown and crisp around the edges.
6. Assemble the tartines
   Spread each toasted bread slice with some of the remaining garlic confit, mashing the garlic slightly. Top generously with the mushroom mixture and sprinkle with crumbled goat cheese.
7. Broil until cheese softens
   Return the tartines to the broiler for about 1 minute, just until the goat cheese begins to soften and warm through but not completely melt.
8. Garnish and serve
   Sprinkle the tartines with fresh parsley and drizzle with a little more of the garlic-infused oil. Serve immediately while hot.