2 tablespoons unsalted butter
4 large mushrooms, sliced
2 medium shallots, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 ounces cold Brie, cut into 1/8 inch thick slices
8 slices of firm textured white bread, crusts removed
4 sprigs of fresh tarragon
NOTE: If fresh tarragon isn't available, soak 1 teaspoon dried tarragon in cool water for 10 minutes, squeeze dry and add at the beginning of the mushroom saute.

Directions:
In a heavy medium skillet, melt the butter over high heat. When the butter begins to brown, add the mushrooms and toss to coat. Saute, stirring occasionally, until the mushrooms have browned around the edges, 2 to 3 minutes. Add the shallots and cook for 1 minute longer.

Transfer the mushrooms to a plate and season with salt and pepper.

Divide the cheese among 4 slices of the bread; top each with the mushrooms, leaving about 1/4 inch margin around the edges. Add a tarragon sprig and cover with remaining 4 slices of the bread.

Preheat a cast iron ridged grill pan or skillet for 10 minutes over moderate heat. Grill the sandwiches for 4 minutes per side or until the bread is lightly browned and the cheese has melted. Serve halved as a first course or quartered as an hors d'oeuvre.

Serves 4.

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