Wild Mushroom Crostini | Peachy the Magazine

Ingredients

• One thin baguette, sliced into ¾-inch thick pieces
• One garlic clove, peeled
• 8 ounces shiitake mushrooms, thinly sliced with stems trimmed
• 3 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 3 tablespoons chopped shallots
• ¼ cup dry white wine
• ¾ cup heavy cream
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper
• ¼ teaspoon dried tarragon leaves, crushed
• 1 red chili pepper, shaved and sliced with seeds removed
• Finely chopped chives, for garnish
• Additional Maldon finishing salt and freshly cracked black pepper, to taste