- 1/2 pound shiitake, morels, oysters, chanterelles, or crimini, or a combination
- 2 tablespoons unsalted butter, more for toast
- 1 large or 2 small shallots, chopped
- 2 tablespoons dry white wine or white vermouth
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- 4 slices brioche or good white bread, crusts cut off if desired
- 1 tablespoon fresh chopped chives
- Coarse sea salt, for garnish
Brush excess dirt from mushrooms (do not soak or rinse with water). Slice mushrooms in half lengthwise and chop into 1/4-inch 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 5 minutes. Add wine, reduce heat to medium, cover, and cook for 5 minutes more. Uncover pot and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 3 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.
Adapted from New York Times