Creamed Wild Mushrooms On Toast With Thyme

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1/2 cup dried morels (1/2 ounce)

1/2 cup boiling water

1/2 pound white mushrooms, stems trimmed, caps coarsely chopped

4 tablespoons unsalted butter, plus more for brushing

2 large shallots, minced

4 large garlic cloves, minced

Salt and freshly ground pepper

1/2 cup brandy

1 cup heavy cream

1 pound shiitake mushrooms, stems discarded, caps thickly sliced

4 ounces chanterelle or hedgehog mushrooms, thickly sliced

4 ounces oyster mushrooms, thickly sliced

1/2 cup chicken stock or canned low-sodium broth

2 teaspoons minced thyme

Sixteen 1/2-inch-thick baguette slices, buttered and toasted

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