Lunch: Sauteed Mushrooms on Buttered Chive Toast

I wouldn’t go within 18 feet of a mushroom before the age of 20. Now, I can’t get enough of them. They’re delicious raw, irresistible when roasted and unbeatable when sauteed. So when I came across this mushroom appetizer on one of my favorite blogs, I wa

Ingredients

1/2 pound mix of wild mushrooms (cremini, morels, shitakes or oysters)
2 Tablespoons unsalted butter, plus additional for toast
1 large shallot, minced
2 Tablespoons dry white wine
1/4 cup heavy cream
Kosher salt
Pepper
1 loaf of good quality bread, crusts removed
1 Tablespoon fresh chives, finely chopped
Parmesan cheese shavings, for garnish

Instructions

Clean the mushrooms by using a damp towel to wipe off any excess dirt. Chop the cleaned mushrooms into 1/4" pieces.
Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the minced shallots and sauté until limp. Add the mushrooms and a pinch of salt and continue cooking (and stirring) for five minutes.
Deglaze the pan with the wine, making sure to scrape the cooked bits from the bottom of the pan. Reduce the heat to medium and continue cooking until the mushrooms are soft.
Stir in the heavy cream and simmer (turning up the heat, if necessary) until the mixture has thickened slightly. Season with salt and pepper to taste.
Toast the crust-less bread and spread with butter. Cut the slices in half diagonally and sprinkle with the chopped fresh chives.
Top each toast with a spoonful of the mushroom mixture and garnish with Parmesan cheese shavings.

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