Mushrooms and Sage With Grilled Bread

This recipe came from the Womans's Day Magazine

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons unsalted butter
• 1⁄4 cup  coarsely chopped fresh sage
• 4  slices  bread (thin slices)
•  coarse salt
•  ground pepper
• 2  tablespoons olive oil
• 2  shallots, finely chopped
• 1  lb  mixed mushrooms, cut into bite size pieces
• 2  tablespoons sherry wine vinegar

Directions

1. Heat a grill pan over medium high heat. Combine 1 1/2 tablespoons butter and 1 tablespoon sage in a small bowl and spread on both sides of bread. Sprinkle with salt and grill until golden and crisp, about 30 seconds per side.
2. Melt 1/2 teaspoon butter with 1 tablespoon oil in a large skillet over medium high heat. Add shallots, and cook, stirring, until soft, about 2 minutes. Add 1/2 of the mushrooms, season with salt and pepper and cook, stirring occasionally until soft, about 5 minutes. Transfer to a bowl. Repeat with remaining butter, oil and mushrooms. Return reserved mushroom shallot mixture to skillet with remaining sage, and cook for 1 minute. Stir in vinegar, and cook until it evaporates. Serve warm over the grilled bread.