2 c. Chanterelle mushrooms, sliced on bias
3 tbsp. butter
1 tbsp. shallots, chopped
1/2 c. white wine
2 c. bechamel or reduced heavy cream
1/2 tbsp. chopped chives
Salt and pepper

Sweat shallots in butter. Add mushrooms and saute. Add wine and reduce to almost dry. Add bechamel or cream. Season. Taste. Serve on top of small crouton of brioche. Garnish with toasted brioche points and chives. Makes 4 portions.