Wild Mushroom & Leek Toasts With Goat Cheese Sauce

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2 leeks, well washed

2 tablespoons butter

1 tablespoon extra virgin olive oil

2 tablespoons minced shallots

1/2 pound mixed mushrooms, such as chanterelles, lobster, oyster, portobello, crimini, cleaned and halved or quartered (depending on size)

Salt and pepper, to taste

1/4 cup dry white wine

1/3 cup chicken broth

1/4 cup minced parsley

3 to 4 ounces soft goat cheese

8 slices baguette, toasted

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