Chanterelle Mushroom Ragout Crostini - The Local Palate

Ingredients

• 1½ pounds chanterelle mushrooms
• 2-3 tablespoons butter
• 1 tablespoon olive oil
• 1 finely chopped shallot
• 1 finely chopped garlic clove
• ¼ cup dry white wine
• 1 cup heavy cream
• ½ teaspoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 tablespoon fresh chopped herbs (thyme, chives, chervil, Italian parsley)
• 12 crostini or toasted slices of brioche bread
• 6 quail eggs, fried
• Salt and pepper to taste