Croute aux Champignons

1. 1

   Heat the vegetable oil and the butter in a medium-sized saucepan, and saute the shallot very briefly, just until transparent.

2. 2

   Add the mushrooms, and cook just until the liquid they release has cooked away.

3. 3

   Season with salt and pepper to taste, and remove from the pan to a plate.

4. 4

   Pour the wine into the pan, bring to a boil, and deglaze, reducing the wine by half.

5. 5

   Return the mushrooms to the pan, add the cream, and bring to a simmer.

6. 6

   Adjust the seasonings to taste.

7. 7

   Meanwhile, toast the bread slices until crispy.

8. 8

   Spoon the mushrooms over the bread, and sprinkle with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.