La Croûte Landaise

• 4 fat slices brioche
• ½ pound button mushrooms, sliced
• 4 tablespoons

Simmer sliced mushrooms in butter until soft. Purée them with cream; season to taste with salt and freshly ground black pepper. Toast brioche slices. Spread each slice thickly with mushroom purée and place on a baking sheet. Top each “toast” with a slice of foie gras and spoon hot Cream