Mushrooms on toast

Method

• Put the stock and red wine in a medium-sized pot and gently bring to boil. After it comes to a boil, turn heat down and simmer. Continue to simmer until sauce thickens and is reduced by about 50 percent. Add the cream and reduce by another 50 percent. Season to taste with salt and pepper. Set aside.
• In a new pan, sauté the mushrooms in a touch of olive oil until they start to soften. Add the finely chopped shallots and garlic, and continue to sauté until mushrooms are fully cooked. Pour the reduced sauce over the mushrooms and check the seasoning, adding more salt and pepper if needed. Add chopped parsley. You should have a somewhat thick “gravy”-type consistency. Keep sauce warm and set aside.
• In a separate pan, melt a good dollop of butter. When butter starts to foam, add the brioche and cook until golden brown. Flip over and do the same to the other side.
• Transfer brioche to a plate and spoon the mushroom sauce over the bread. To finish, sprinkle over freshly grated parmesan and enjoy! Serve immediately.