Mushroom and Gruyère Tartine

Instructions

1. Toast the bread
   Preheat your oven to 400°F (200°C). Lightly brush both sides of each bread slice with olive oil. Place on a baking sheet and toast in the oven for 5-7 minutes until golden and crisp around the edges, but still slightly soft in the center.
2. Prepare the mushrooms
   Heat butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallots and cook for 1-2 minutes until softened. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Season the mushroom mixture
   Add the minced garlic and thyme to the mushrooms and cook for 1 minute until fragrant. Pour in the balsamic vinegar and white wine (if using), scraping up any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated, about 2-3 minutes. Season with salt and pepper to taste.
4. Assemble the tartines
   Place the toasted bread slices on the baking sheet. Divide the mushroom mixture evenly among the bread slices, then top each with a generous amount of grated Gruyère cheese.
5. Melt the cheese
   Return the tartines to the oven and bake for 5-6 minutes, or until the cheese is completely melted and beginning to bubble and brown around the edges.
6. Finish and serve
   Remove the tartines from the oven and sprinkle with fresh parsley. Drizzle with a small amount of olive oil if desired. Serve immediately while hot and crispy.