Tartines forestières aux girolles and au beaufort

Cut of the earthy portion of the girolles and brush carefully, then sauté in sunflower oil. Season with salt and pepper and add thyme to taste. Drain ell and set aside. In a salad bowl, mix the grated and the cream. Add salt and pepper and a pinch of nutmeg. Place the lightly toasted bread slices on a flat ovenproof dish or cookie sheet. Cover with the girolles and the Beaufort preparation. Cook under the broiler, watching carefully. Serve as soon as the bread crust begins to brown. Accompaniment Red Corbières