This quick and easy dish is a favorite in England, where it's usually eaten for breakfast or brunch. You can substitute any wild mushrooms for the Crown-Tipped Corals and sour cream for the crème fraîche.
Toast bread, slice in half, and arrange on four plates.
Heat olive oil in a large skillet over medium heat. Fry prosciutto until crisp, about 2 minutes per side. Break into several pieces and set aside on a paper towel to absorb excess oil.
Reduce heat to medium low and add butter, mushrooms, and shallots. Cook for about 2-3 minutes, or until mushrooms begin to release their liquid. Add crème fraîche and cook for about 3-5 more minutes, or until mushrooms are tender and sauce thickens slightly. Add salt and pepper to taste. Stir in half of parsley and spoon mixture over toast. Arrange prosciutto pieces on top and sprinkle with remaining parsley.