Mushrooms and Cream on Crostini

I've said it before and I'll say it again....this gal loves a mushroom.  L.O.V.E.  If something on a menu has mushrooms on it, I'm likely to order it.  It's going to happen.  Having said that, I give to you delicious mushrooms, tarragon, garlic, cream......
This is simple appetizer, or make it a main by toasting a thick slices of a French bread and serving with a side salad.  If you really want to live on the edge, serve it on some squares of Polenta.  It's all about the options people.

That's about the consistency you want....hard not to lick the hot pan....joking.  Kinda.

Mushrooms on Crostini

Makes approximately 1 1/2 cups

Crostini (toasted slices of Ciabatta or French Stick)
1 tbsp butter
1 tsp olive oil
1 clove garlic, minced
1 shallot, minced
3 cups mixed sliced mushrooms (I used Shiitake, Cremini and White)
3/4 tsp dried Tarragon or 1 tbsp fresh, chopped
3 tbsp white wine or 1 1/2 tbsp brandy
1/2 cup 35% cream
2 tbsp freshly grated Parmesan
Fresh Parsley, chopped
Salt & Pepper

Melt the butter and olive oil in a large pan over medium high heat.  Add the garlic and shallot sautéing for about a minute, making sure they don't burn.  Add the mushrooms and cook for about 5 minutes, until slightly golden and most of the water from them has evaporated.  Season with a bit of salt and pepper.  Add the Tarragon and wine or brandy, cooking for about a minute.  Add the cream and reduce until thick but still creamy (look at picture above for consistency). Sprinkle in the Parmesan and add a handful of fresh chopped Parsley.   Check to see if it requires more salt and pepper.  Serve warm alongside or over the crostini.
*The mushroom mixture can be made a few hours before and re-heated just before serving.