16 oz. baby bella mushrooms
8 oz. white mushrooms
1 T. olive oil
2 T. butter
1 bay leaf
2-3 cloves of minced garlic
salt and pepper
1/2 c. dry white wine
2 tsp. Worcestershire sauce
4 sprigs fresh thyme, chopped
2 c. shredded swiss cheese
1/2 loaf french bread
Melt the butter in oil over medium heat in a heavy nonstick skillet.
Add the garlic, bay leaf and mushrooms. Cook down slowly until all liquid is gone and mushrooms are dark and tender.
Season with salt and pepper.
De-glaze the pan with the wine and cook for a few minutes until most of the liquid is gone.
Turn the heat off.
Add the Worcestershire sauce and thyme.
Split the bread in half. Heap the mushrooms on each half.
Cover with the cheese;
Place under the broiler until hot and bubbly.