Gratinated Toast with Chanterelles, Le Gruyère AOP and Crispy Sage

Gratinated Toast serves 4
1	bunch scallions, white and green parts
1	garlic clove
100 g	butter
1 tbsp	oil
200 g	chanterelles
1 tsp	thyme
1 dl	heavy cream
4	slices of bread
2 dl	grated Le Gruyère AOP Réserve
a small bunch of sage
salt

Preheat the oven’s grill.
Chop the scallions and garlic.
Heat 1 tbsp of butter in a frying pan and cook scallions and garlic over medium heat until soft. Set aside.
Add oil and increase the heat. Add chanterelles and thyme. Cook over high heat until mushrooms are golden brown. Stri in the scallions and garlic. Add the cream and bring to a boil. Let simmer until the sauce thickens. Season to taste with salt.
Heat 2-3 tbsp butter in another frying pan. Fry the bread slices until golden on both sides.
Place the bread on a baking sheet and top with the mushroom sauce. Spread Le Gruyère AOP on top and slightly press the cheese into the sauce.
Place the bread in the oven and grill until the cheese becomes golden brown.
Meanwhile, prepare the crispy sage by heating the remaining butter in a frying pan. Add the sage and cook until fragrant and crispy. Transfer to a paper towel to remove excess butter. Garnish the gratinated toasts with the crispy sage.