CROÛTES AUX CHAMPIGNONS: CREAMY MUSHROOMS ON TOAST

CROÛTES AUX CHAMPIGNONS: CREAMY MUSHROOMS ON TOAST
- 1⁄4 cup onion, chopped

- 1 tbsp. butter

- 8 oz. wild mushrooms, sliced (chanterelles, cepes, morels - or crimini if it's easier)

- 4 oz. dry white wine, such as Picpoul or Muscadet

- 3 oz. cream (or you can use a fresh cheese like cream cheese or farmers cheese)

- 2 slices of a whole grain country-style bread

- shavings of goat's milk gouda or a hard salty cheese like parmesan cheese

chives, for garnish (optional)

1. Melt the butter in a skillet, add the onion and cook until softened. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until almost all the liquid evaporates, making sure the mushrooms don't stick to the pan.
2. Add the wine, reduce by half, then stir in the cream or cream cheese. Let it all simmer for a few minutes, until thickened.
3. Lightly toast the bread and place on a baking sheet. Top with the mushroom mixture and grated cheese.
4. Broil just until the top starts to brown. Garnish with chives if using, and serve immediately, preferably with a glass of a bone-dry wine like Picpoul de Pinet or Muscadet!