Step 1

Preheat the oven to 425 deg F / 218 deg C. Wash and slice all of the mushrooms. Mince the garlic, saving half of one clove for rubbing over the toast. Chop the parsley and set aside.

Step 2

In a bowl, add the two shredded cheeses. Stir together and then add the mayonnaise, Dijon mustard, Worcestershire sauce, and a pinch of pepper. Mix the ingredients together well and then set aside.

Step 3

Place the slices of bread on a baking sheet. Bake for 10 minutes until they begin to look toasted. Take the bread out and immediately rub the half clove of garlic over each piece. Discard garlic after using. Turn the oven to broil on high.

Step 4

Gather the remaining ingredients near the skillet while you’re cooking the mushrooms – the sherry, lemon juice, butter, parsley, kosher salt, and pepper.

Step 5

In a large skillet over medium high heat, add the olive oil and 1 tbsp butter. Add the wild mushrooms along with a generous pinch of salt. Cook quickly, stirring occasionally, until the mushrooms are softened and just beginning to brown.

Step 6

When the mushrooms are cooked and just beginning to brown, add the minced garlic. Saute for 1 minute, stirring, until the garlic is fragrant. Stand back and carefully add the sherry to the skillet. Stir the mushrooms in the pan, scrapping up any brown bits on the skillet.

Step 7

Add the lemon juice, another tbsp of butter, and a generous pinch of kosher salt and pepper while stirring constantly. Cook for another minute just until the mushrooms are heated through and the sherry has thickened slightly. Turn off the heat and add some of the chopped parsley.

Step 8

Spread the cheese mixture in a thick layer on top of each slice of bread. Arrange the bread on a baking sheet. Broil on high for 3 to 4 minutes, watching closely, until the cheese is melted, bubbling, and just beginning to brown. Take out from the oven.

Step 9

To serve this dish, transfer a piece of the cheese toast to a plate. Top with a generous helping of the sherried mushrooms and sprinkle with more chopped fresh parsley. Enjoy!