Ingredients

• 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

Preparation

1. Clean excess dirt from mushrooms. Slice mushrooms in half lengthwise and chop into less then 1 cm pieces.
2. Melt butter in a large skillet over medium-high heat. Add shallots and sauté until very limp, about 3 minutes.
3. Add mushrooms and cook, stirring, for about 5 minutes.
4. Add wine, reduce heat to medium, cover, and cook for about 5 minutes more
5. Uncover pot and continue cooking, stirring occasionally, until most liquid has evaporated, roughly 2 minutes.
6. Stir in cream; simmer until slightly thickened, 2 minutes longer.
7. Season with salt and pepper to taste.
8. Toast bread and spread with butter.
9. Cut each slice in half diagonally and sprinkle lightly with chives.
10. Top each toast triangle with some mushroom mixture. Sprinkle with additional chives, garnish with sea salt, and serve.