Lunch: Sourdough Toasts with Mushrooms and Oysters

Recipe by René Redzepi Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers' market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired.

Ingredients

8 tablespoons (1 stick) unsalted butter, divided
6 1/2"-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved
2 tablespoons extra-virgin olive oil
1 1/2 pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large)
Kosher salt
1/3 cup heavy cream
12 fresh oysters, shucked, chopped, drained (optional)
2 small shallots, minced
1 tablespoon finely chopped flat-leaf parsley
12 very thin slices lardo (optional)
Ingredient info: Lardo is cured fatback, often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.

Instructions

Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 tablespoon butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 tablespoons butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 tablespoons butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley.
Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.