Mushroom Crustini

From Heirloom Catering

1 Loaf of Local Bread (sliced)
2 Tbs. Butter
2 Tbs. Organic Canola Oil
1 C. of Local Mushrooms (diced)
1 sm. Onion or Shallot (diced)
1 tsp. Rosemary (finely chopped)
1/3 c. Marsala Wine
Sea or Himalayan Salt (to taste)

Put oil and half of butter in a hot saute pan. Add mushrooms and onions(or shallots), cook for 2-3 minutes on medium high until lightly brown. Add wine, cook until almost all of the liquid is absorbed, about 2 mins. Turn off heat, leave pan on burner. Add remaining butter, salt and herbs.  Top bread with mushroom mixture. Enjoy!