For the mushroom topping:

1 tablespoon garlic chopped

1 tablespoon shallot chopped

2 sprigs rosemary

2 cups wild mushrooms of your choice

1/4 cup white wine

1/4 cup chicken stock or broth

4 tablespoons butter

1 tablespoon olive oil

1 tablespoon of shredded manchego cheese

good olive oil for drizzling over the top

For the bread:

3 large slices ciabatta bread

1 taplespoon chopped garlic

1 tablespoon olive oil

Get a large saute pan hot over high heat, add 1 tablespoon of the butter and olive oil.

Add garlic, shallot and rosemary and cook for 30 seconds.  Then add the mushrooms and cook until brown and crispy about 5 minutes

Once the mushrooms are cooked add the wine, stock and remaining butter, turn the heat down a bit and let reduce for 6 minutes

While the mushrooms are reducing start the bread, get a pan hot over medium heat, add the oil and garlic then lay the ciabatta in the pan and toast on each side for about 2 minutes

Place bread on a plate, top with the mushrooms then cheese and garnish with the good olive oil