Seared Portabella Mushrooms with a Madeira Glaze and Asiago toast

6 oz. Butter

2 oz. Shallots, finely chopped

1# Portabella Mushrooms, sliced ¼ inch thick

2 oz. Balsamic Vinegar

4 oz. Madeira Wine

2 oz. Olive oil

Chives, for garnish

Baby greens, washed and dried, for garnish

French Baguette, sliced on the bias ½ inch thick

2 cloves Garlic, minced

6 oz. Asiago cheese, shredded

Salt and pepper, to taste

Brush one side of baguette slices with olive oil and sprinkle a small amount of garlic on each slice.  Sprinkle with Asiago cheese, salt and pepper to taste.  Put under broiler and melt to golden brown, remove and reserve warm.  In sauté pan over medium heat melt butter.  Add shallots and cook till translucent.  Add garlic, once you smell aroma, add mushrooms and cook till they wilt.  Increase heat to high and add vinegar and wine reduce to glaze thickness, salt and pepper to taste.  Make small bed in center of plate with greens, place some of the mushroom mixture on greens and spoon some of the glaze over the top.  Place two chive spears crossed over the top and add a baguette slice to side of plate, serve immediately.