Instructions: In a large bowl, mix the mushrooms, garlic, parsley and thyme. Cover and let sit at room temperature for 2 hours to allow the flavors to marry.

Heat the olive oil in a large saute pan set on high heat until almost smoking, about 1 minute. Add the mushroom mixture and cook for 5-6 minutes, until all the juices have cooked away and the mushrooms begin to brown. Add the brandy, stirring to scrape up any brown bits from the bottom of the pan, and cook until it has evaporated, about 1 minute.

Transfer the mushroom mixture to a food processor and add the remaining ingredients. Process for 1 minute, until you have a spreadable but slightly chunky consistency.

Serve on the garlic toast with a Cabernet-Merlot.

VARIATION: Add 9-oz artichoke hearts, canned or frozen.

Savory Swiss cheese, spiced with garlic, white wine vinegar and brandy, takes the common mushroom to new heights. An easy way to start a meal.

Serves 6 to 8.

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