Mushroom Ragout on Toast

This is one of the simplest and most delicious mushroom dishes. Have it for an extravagant brunch or with a green salad for an elegant lunch. It is especially good in spring with chanterelles or morels.

1 pound fresh mushrooms, cleaned and sliced

2 Tbsp unsalted butter

Salt and pepper

2 shallots, minced

1 clove garlic, minced

½  cup cream

4 slices good quality whole grain or white bread

Olive oil

1 Tbsp minced parsley

Cultivated mushrooms and chanterelles should be sliced parallel to the stem to preserve the mushroom shape. Mores should be cut in wedges.

Heat butter in a sauté pan. Add the mushrooms and season with salt and pepper. Cook over high heat for 3 minutes, stirring occasionally.

Lower heat to medium, add the shallots and garlic and cook for 2 more minutes. Add the cream, reduce the heat and simmer for 5 minutes.

Meanwhile, toast or grill the slices of bread, brush with olive oil and put on a platter. Pour the mushrooms over the toast. Sprinkle with the parsley and serve immediately.