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1
Quick notes: Pane Toscano is the perfect loaf of bread for this recipe.
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2
Cook the bacon in a large heavy-bottomed skillet over medium-high heat until crispy.
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3
Remove the bacon from the pan and set aside.
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4
Once cool, crumble it.
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5
Depending on the amount of fat thats rendered from the bacon, you can pour some off if there is a lot.
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6
Reduce the heat to medium and saute the onions.
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7
Once they are starting to get a little brown, throw in 5 Tablespoons of butter, mushrooms, and thyme sprigs, sauteing it all until the mushrooms brown.
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8
(NOTE- Throw in the whole thyme sprig, stem and all, you will pull out the stems onces its done cooking).
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9
During this time, melt 4 Tablespoons of butter and brush the toast with it and toast on a cookie sheet in the oven under the broler until nice and brown.
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10
At the end, pour the wine into the mushroom and onion pan.
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11
Just use as much as it takes to deglaze the pan, letting the mixture cook down until the liquid is reduced.
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12
Add the bacon in at this time.
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13
Turn off the heat and remove the thyme stems from the pan.
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14
Stir in some freshly ground pepper and salt to taste.
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15
To assemble, spread toasted bread generously with goat cheese, then top with mushroom mix.
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16
Enjoy!
