Name: Sourdough Toasts with Mushrooms and Oysters
Yield: Makes 6 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, divided; 6 1/2"-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large); Kosher salt; 1/3 cup heavy cream; 12 fresh oysters, shucked, chopped, drained (optional); 2 small shallots, minced; 1 tablespoon finely chopped flat-leaf parsley; 12 very thin slices lardo (optional); Ingredient info: Lardo is cured fatback, often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.

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photo by Ditte Isager

Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers' market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired.

Recipe notes

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