Sourdough Toasts with Mushrooms and Oysters

Ingredients

• 8 tablespoons unsalted butter, divided
• 6 1/2"-thick diagonal slices sourdough baguette
• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms)
• Kosher salt
• ¹/₃ cup heavy cream
• 12 fresh oysters, shucked, chopped, drained
• + 4 more ingredients
• • 2 small shallots
  • 1 tablespoon flat-leaf parsley
  • Lardo is cured fatback, often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.
  • 12 very thin slices lardo

Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 tablespoon butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with...

View full recipe at Epicurious