1/2cupChicken Stock mixed with 1 tablespoon soy sauce
1tablespoondark soy sauce
1/2tablespoonchopped fresh thyme - or 1/2 tablespoon dried
Feta cheese - as desired
Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and sauté, stirring, until soft, 3 to 5 minutes. Add all the mushrooms and sauté until soft, 8 to 10 minutes. Season with salt and pepper to taste.
Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes. Add the stock, dark soy sauce, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasonings. Serve over grilled baguettes.
Brush bread with olive oil and lightly grill on both side. Spread roasted garlic paste on grilled bread. Then top with mushroom ragout. And sprinkle with feta cheese crumbles.