Creamed Mushrooms On Multigrain Toast

For breakfast, brunch, lunch, or a light dinner.

Melt the butter in a saute pan over medium heat.

Add in the shallots.

Stir / saute 1-2 minutes or until the shallot begins to soften.

Stir in the mushrooms.

Cook 6-8 minutes or until they are limp and have given up much of their liquid.

Add in the stock , cream , salt , and pepper.

Cook until the liquid reduces by about half.

Arrange toast on 4 plates.

Top each with an equal portion of mushrooms and sauce.

Dust with paprika and serve.

unsalted butter, shallot, wild mushrooms, chicken stock, heavy cream, salt, fresh ground white pepper, multigrain bread, paprika