Classic Creamy Mushrooms on Toast with Pickled Shallot

Preparation

MAKE THE PICKLED SHALLOTS

1. Place shallot in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a small pot over medium-high heat, stirring until sugar and salt are dissolved. Pour boiling vinegar mixture over shallots and stir to combine. Let cool. 

MAKE THE MUSHROOM TOAST 

1. Brush both sides of bread generously with oil. Heat a 25 cm Hexclad Hybrid Pan over medium heat. Add bread and toast, turning halfway through until golden and crisp on each side, about 2 to 4 minutes per side. Remove bread to plates and rub cut sides with halved garlic. 
2. Meanwhile heat a Hexclad 30CM Hybrid Pan over medium-high and add mushrooms, the remaining tablespoon of oil and butter to the skillet. Season with salt and pepper. 
3. Cook, tossing mushrooms occasionally, until mushrooms are tender and golden about 6 minutes. Remove from the heat and stir in the creme fraiche, lemon juice, tarragon, and chives. Season to taste with salt and pepper and pile on top of toast. Slice each piece of toast in half and serve topped with pickled shallot and/or more chives.

For pea pesto variation: 

1. Pulse 225g cooked peas, 30 ml. extra-virgin olive oil, 4 tbsp. grated parmesan cheese, 1 tbsp. fresh lemon juice and 1 tbsp. fresh mint leaves in a food processor until finely chopped. Season with salt and pepper. Switch sourdough bread to a seeded rustic bread. Remove tarragon, chives, and creme fraiche from mushroom mixture in the final step and instead add 1 minced clove garlic to mushroom mixture. Cook, over medium-high heat, stirring until garlic is toasted, about 1 minute. Season with salt and pepper. Spread pea pesto on toast and top with mushroom mixture, more lemon zest, more parmesan, and mint leaves.