Creamed Hedgehog Mushrooms on Toast

Adapted from Food and Wine, Nov 1999

I made this all (or mostly) with stuff I found at the Dupont farmer's market one Sunday, and it was damn tasty. Makes 2 servings.

1 little bag of hedgehog mushrooms (the amount they sell you at the farmer's market... 1+ cups?) Hedgehog mushrooms are a lot like chanterelles.
1 tbsp butter
1 small shallot, minced
1 garlic clove, minced
3 tbsp cognac
1/4 cup heavy cream

1. Saute the shallot in the butter until softened. Add the garlic and saute just 1-2 mins. Add salt and pepper, and then the brandy, and reduce until syrupy (won't take long with this much). Add the cream and simmer until thickened.

So here's what I discovered about real cream at this point... the stuff from the farmer's market... the non homogenized, minimally processed stuff with no additional ingredients (no carageenan or whatever like you get in even organic cream from Whole Foods)... It's freakin' indestructable! No worries about breaking this sauce. Better even than creme fraiche. Wow. (Panna cotta would be no problem... you can boil it to your heart's content.) I also discovered (later) that it whips if you just ask it nicely. Don't take anything motorized to this stuff. You'll get butter.

2. At the same time as step 1, in a separate pan, saute the mushrooms in a little bit of butter.

3. Combine. Spoon onto toast. Eat.

Yum.