INGREDIENTS
8 oz
Button or baby portobello mushrooms, white thick
1 clove
Garlic
1 tsp
Parsley, fresh
3
sprigs Thyme, fresh
2 tbsp
Balsamic vinegar
1
Salt and pepper
2 2/3 tbsp
Olive oil, extra virgin
10
Baguette, slices
2 tbsp
Goat cheese
1 tbsp
Ricotta cheese
1/2 cup
Red wine