3 pita breads, each cut
horizontally in half, each half cut into 6 wedges
5 tablespoons olive oil

3 tablespoons butter
½ cup minced shallots (about 1-3/4 ounces)
2 garlic cloves, minced
2 pounds assorted wild
mushrooms (such as crimini, oyster and stemmed shiitake), sliced
2 teaspoons minced fresh thyme
   ½ cup dry white wine
½ cup whipping cream
4 tablespoons minced fresh chives

White truffle oil* (optional)

Preheat oven to 350°E Place pita wedges on 2 baking sheets. Brush with 3 tablespoons olive oil. Sprinkle with salt and pepper. Bake until crisp, about 12 minutes. Cool. (Pita toasts can be made 1 day ahead. Store airtight at room temperature.)

Melt butter with remaining 2 tablespoons olive oil in very large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mushrooms and 1 teaspoon thyme; sauté until golden brown, about 15 minutes. Add wine and boil until all liquid evaporates, about 2 minutes. Mix in cream, 2 tablespoons chives and remaining 1 teaspoon thyme. Simmer until cream thickens, about 1 minute. Season to taste with salt and pepper.

Drizzle mushroom mixture very lightly with truffle oil, if desired. Sprinkle with remaining 2 tablespoons chives. Spoon onto toasts.
*Available at Italian markets and some specialty foods stores.