Creamed Mushrooms on Garlic Chive Toast
Adapted loosely from Melissa Clark, The New York Times
Yield: 32 toasts

1/2 pound mushrooms, ends trimmed, mix whatever you like cremini, morels, shiitake, oysters, portabella.
2 Tablespoons unsalted butter, more for toast
1 large shallot or 2 small shallots, chopped
2 Tablespoons dry white wine or white vermouth
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
8 Slices brioche or good white bread, once toasted and buttered, cut into 32 small triangles
2 tablespoons fresh chopped chives
Coarse sea salt
Garlic (optional) prefer roasted garlic to smear on bread, but garlic salt would work

Clean and slice mushrooms into small pieces.
Melt butter in large skillet over medium-high heat. Add shallots and sauté, about three minutes.
Add mushrooms and cook; stirring for about five minutes.
Add wine, reduce heat to medium, cover, and cook for about five minutes.
Uncover and continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes.
Stir in cream; simmer until slightly thickened, two minutes. Season with salt and pepper to taste.
Toast bread and spread with butter. Cut each slice in x shape to make 4 triangles and sprinkle lightly with chives. Top each piece with mushrooms and sprinkle with additional chives, garnish with sea salt, and serve immediately.