Croute aux Champignons

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 large shallot, diced
• 2 pounds fresh seasonal mushrooms, such as porcini, morels, chanterelles, oyster, Paris, or button mushrooms, trimmed and coarsely chopped
• Salt and freshly ground pepper to taste
• 1/2 cup dry white wine, either Muscadet or Riesling
• 1 cup heavy cream
• 1 baguette or pain de campagne (French country bread similar to American sourdough), thinly sliced
• 2 tablespoons finely chopped fresh chives

1. Heat the vegetable oil and the butter in a medium-sized saucepan, and saute the shallot very briefly, just until transparent.
2. Add the mushrooms, and cook just until the liquid they release has cooked away.
3. Season with salt and pepper to taste, and remove from the pan to a plate.
4. Pour the wine into the pan, bring to a boil, and deglaze, reducing the wine by half.
5. Return the mushrooms to the pan, add the cream, and bring to a simmer.
6. Adjust the seasonings to taste.
7. Meanwhile, toast the bread slices until crispy.
8. Spoon the mushrooms over the bread, and sprinkle with the chives.

vegetable oil, unsalted butter, shallot, fresh seasonal mushrooms, salt, white wine, heavy cream, campagne, fresh chives

Taken from www.epicurious.com/recipes/food/views/croute-aux-champignons-373920 (may not work)