Sourdough Toasts With Mushrooms And Oysters

• 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)

1. 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:
2. Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and saute, 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.
3. Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.

unsalted butter, sourdough baguette, extravirgin olive oil, mushrooms, kosher salt, heavy cream, fresh oysters, shallots, flatleaf parsley, lardo

Taken from www.epicurious.com/recipes/food/views/sourdough-toasts-with-mushrooms-and-oysters-394713 (may not work)