1/2 pound champignon mushrooms 1/2 onion 3 tablespoons butter 1/4 cup Academia Barilla Ligure Extra Virgin Olive Oil 1/3 cup Marsala wine 1 cup heavy cream 8 slices Tuscan bread grated Pecorino cheese to taste fresh thyme to taste sale and pepper to taste.
In a 12” skillet over medium-high heat, put half the butter and the washed and peeled mushrooms cut in half. Cook for about 5 minutes until the mushrooms are soft and begin to release their water, then add half the thinly sliced onion.
Add the rest of the butter, season with a pinch of salt and pepper and continue to cook for 3-5 minutes over medium-high heat until the onions begin to caramelize. Continue cooking for 1-2 minutes until the liquid is almost completely evaporated.
Remove the pan from the heat and add the Marsala, being careful not to ignite the alcohol when the pan is returned to the heat. Reduce the Marsala to 1/3 of its initial volume, then add the cream. Bring to a boil and reduce to the consistency of heavy cream.
Check the salt and remove from the heat, keeping the sauce warm until ready to serve. Season the bread with a little bit of olive oil, salt and pepper. Toast the bread in a hot oven or on the grill for a few minutes until it is crisp and hot.
Then sprinkle about one tablespoon of grated Pecorino and a few fresh thyme leaves over each slice of bread.
Arrange 2 slices of bread on each plate and divide the mushroom sauce among the four plates. Drizzle each plate with a small amount of olive oil and dress with thyme leaves. Serve at once.