1/4 pound cremini mushrooms, or a mix of wild mushrooms
1 tablespoon unsalted butter, more for toast
1 small shallots, chopped
2 tablespoons dry white wine
2 tbsp heavy cream
Kosher salt and freshly ground black pepper
6 Slices brioche or good white bread, crusts cut off if desired
1 tablespoon fresh chopped chives
Coarse sea salt such as fleur de sel or Maldon, for garnish
Clean excess dirt from mushrooms. Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces.
Melt butter in a large skillet over medium-high heat. Add shallots and sauté until very limp, about two minutes. Add mushrooms and cook, stirring, for about five minutes. Add wine, reduce heat to medium, cover, and cook for about five minutes more.
Uncover pot and continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes. Stir in cream; simmer until slightly thickened, two minutes longer. Season with salt and pepper to taste.
Toast bread and spread with butter. Cut each slice in half diagonally and sprinkle lightly with chives (this should use about half). Top each toast triangle with some mushroom mixture. Sprinkle with additional chives and serve.