- 250 gr mix of wild mushrooms (morels, shiitakes, oysters or chanterellas…)
- 2 ts unsalted butter, more for toast
- 1 large or 2 small shallots, chopped
- 2 ts dry white wine or white vermouth
- 1/4 cup heavy cream
- Salt and freshly ground black pepper (at taste)
- Slices of brioche / good white bread
- 1 tablespoon fresh chopped chives
- Coarse sea salt such as fleur de sel or Maldon, for garnish
- Clean excess dirt from mushrooms. Slice mushrooms in half lengthwise and chop into less then 1 cm pieces.
- Melt butter in a large skillet over medium-high heat. Add shallots and sauté until very limp, about 3 minutes.
- Add mushrooms and cook, stirring, for about 5 minutes.
- Add wine, reduce heat to medium, cover, and cook for about 5 minutes more
- Uncover pot and continue cooking, stirring occasionally, until most liquid has evaporated, roughly 2 minutes.
- Stir in cream; simmer until slightly thickened, 2 minutes longer.
- Season with salt and pepper to taste.
- Toast bread and spread with butter.
- Cut each slice in half diagonally and sprinkle lightly with chives.
- Top each toast triangle with some mushroom mixture. Sprinkle with additional chives, garnish with sea salt, and serve.