Chanterelle Toasts

Martha Stewart Living

YIELD: makes 16 toasts

• 1/2 stick unsalted butter
• 1 pound chanterelle or other fragrant mushrooms, ends trimmed, stalks and caps cut into 1/2-inch pieces
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper
• 8 slices white Pullman bread, crusts removed and bread toasted and cut into 1-by-3-inch strips

PREP: 25 MINS TOTAL TIME: 25 MINS

Melt butter in a skillet over medium heat, and cook mushrooms, stirring occasionally, until liquid evaporates, 8 to 10 minutes.

Add cream, a little at a time, and cook, stirring, until cream coats the back of a spoon and mushrooms are thoroughly coated. Season with salt and pepper. Spoon onto toasts, and serve immediately.