By Rhonda Barr

This is one of my favourite recipes. It is relatively simple to make and absolutely delicious. You can make it all in advance and warm the mushroom ragout for a few minutes just before serving. The parmesan crisps can be made one day in advance and stored in an airtight container on the counter.

Makes 48 pieces

Mushroom ragout
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
2 pounds assorted mushrooms, chopped
3 shallots, minced
2 cloves garlic, minced
5 sprigs fresh thyme, leaves finely chopped
1 tsp kosher salt, plus more if needed
1/2 tsp freshly ground black pepper, plus more if needed
2 ounces sherry Garnish
1 tbsp extra virgin olive oil
1 pint (2 cups) cherry tomatoes, halved
2 tbsp balsamic vinegar Parmesan Crisps
2/3 cup all-purpose gluten-free flour
3 tbsp cold unsalted butter
5 oz Parmigiano-Reggiano, freshly grated
3 tbsp sour cream
Pinch kosher salt

Make the mushrooms ragout: In a large sauté pan, heat the oil and butter over medium-high heat. When the butter has melted, stir in the mushrooms, shallots, garlic, thyme, salt and pepper and cook, stirring occasionally until the mushrooms are a deep golden brown and no mushroom liquid remains, 8 to 10 minutes. Stir in the sherry, scraping up any brown bits from the bottom of the pan, and cook until all moisture is absorbed, about 2 minutes. Taste and adjust seasonings as needed. Set aside.

Make the garnish: In a large sauté pan, heat the oil over medium-high heat. Add the tomatoes and cook, stirring occasionally until softened, about 2 minutes. Add the vinegar and cook, stirring, for 1 minute; set aside

Make the parmesan crisps: In the bowl of a food processor, add the flour and butter. Pulse until the mixture is the consistency of cornmeal. Add the cheese, sour cream and salt, and process for 2 minutes. Turn the dough out onto a lightly floured board. Shape the dough into a cylinder about 1 inch in diameter and 12 to 15 inches long. Wrap the dough in plastic wrap and chill for at least an hour.

Preheat the oven to 375° F. Line a cookie sheet with parchment paper. Cut the dough into 1/4- inch-thick disks. Place the disks onto the cookie sheet. Bake until top is golden brown, 3 to 5 minutes. Gently turn each crisp over and bake until top is golden brown, 2 to 5 minutes. Cool slightly before removing from the cookie sheet. Repeat with remaining dough.

To serve, place a teaspoonful of mushroom ragout onto each crisp. Top each with a tomato half.

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