Sourdough Toasts with Mushrooms and Oysters

Ingredients

• 1 tablespoon flat parsley finely chopped
• 0.3 cup cup heavy whipping cream 
• 6 servings kosher salt 
• 1.5 pounds mushrooms halved (such as chanterelles, morels, crimini, or button mushrooms) ( if large)
• 2 tablespoons olive oil extra virgin extra-virgin
• 12  dozens oysters fresh drained chopped
• 2 small shallots minced
• 8 tablespoons butter unsalted divided (1 stick)
• 12 slices frangelico very thin
• 12 slices frangelico very thin

Equipment

• frying pan
• wire rack

Directions

1. Melt 2 tablespoons butter in a large heavy skilletover medium heat.
2. Add 3 bread slicesand toast until golden and crisp, about3 minutes.
3. Add 1 tablespoon butter to skillet;turn bread and toast until golden and crisp,about 3 minutes longer.
4. Transfer toasts toa wire rack; let cool. Repeat with remaining3 bread slices and 3 tablespoons butter. DO AHEAD:Can be made 1 hour ahead.
5. Let stand atroom temperature.
6. Wipe skillet clean.
7. Heat oil in skilletover medium-high heat.
8. Add mushroomsand sauté, tossing frequently, until lightlycolored but still firm, about 2 minutes.Season with salt and transfer one third ofmushrooms to a plate.
9. Add 2 tablespoons butterand cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stirin oysters, if using, and shallots and parsley.
10. Divide toasts among plates; spoonmushroom mixture over. Top with reservedmushrooms.
11. Lay 2 slices lardo over eachtoast, if using.
12. Serve immediately.