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Sourdough Toasts with Mushrooms and Oysters

Sourdough Toasts with Mushrooms and Oysters Recipe

  • 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)
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