Wild Mushroom Croutes, Tarragon and Madeira Cream

Yield: 48 pieces

1 piece Ficelle or Skinny Baguette
3 Tablespoons Olive Oil
3 pieces Shallot, finely minced
1 clove Garlic, finely minced
4 Cups Assorted Wild Mushrooms, Cleaned and Chopped
(i.e. Chanterelle, Black Trumpet, Porcini, etc.)
1 cup Madeira
½ cup Heavy Cream
Juice of ½ Lemon
2 Tablespoon Tarragon, finely minced
Salt and White Pepper
Oil for Deep frying

1. Preheat the deep frying oil to 350˚F. Slice the baguette into ¼” thick round slices using a serrated knife. Fry the bread slices in small batches, until golden brown. Drain on paper towels and salt immediately. Store in a cool, dry place, covered until ready to use.
2. In a wide, heavy bottomed pan, heat the olive oil over medium heat. Sweat the shallots and garlic until soft and translucent, about 5 minutes. Increase the heat slightly and add the mushrooms and season generously with salt and pepper. Continue to cook until the mushrooms begin to soften and take on some color, about 5 mintues.
3. Deglaze with the madeira and reduce the liquid by half. Add the cream and continue to reduce until the most of the liquid has evaporated and the glaze is nappant, or thick and coating the mushroom mixture. Add the lemon juice and chopped tarragon. Season to taste with salt and pepper.
4. To serve, spoon a tablespoon of the warm mushroom mixture on top of each crouton and serve immediately.