Mushroom-cream Bread

I thought it was over, but here they are again: hatake-shimeji (or tanba-shimeji), my favorite japanese mushroom. I jumped on the occasion and did my favorite starter (actually tied with tomato-mozzarella). Of course those mushrooms are not always available especially ouside Japan, so use any other that has strong flavor (cèpe/porcini, chanterelle, etc).

The bread:
on rather thin slices of baguette, spread olive oil and very thinly sliced garlic. Grill until the bread just starts to get brown.
The topping:
in a pan fry the mushroom cut small, in a mix of butter & olive oil, with salt & pepper. When done, add fresh cream and let cook for 2mn.

It looks & tastes better with sprinkled chive, but I didn't have any at hand.