Heat half of the oil in a skillet over medium heat. Add the mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, about
3 min. Lower the heat, then add the remaining oil and the shallots. Sauté about
2 min, then season with salt and pepper to taste. Set aside.
Preheat the top broiler. Arrange the bread slices on a baking sheet then grill for a couple minutes until lightly browned.
In a small bowl, mix the butter with the curry, then spread this mixture on the
toasted bread slices. Put one half of a cheese slice on each bread slice, then add the
mushrooms and top with the watercress. Cover with the remaining half-slices,
taking care to cover the watercress leaves so that they will not burn.
Put in the oven at a distance of about 10 cm below the heating element and grill until the
cheese melts and the crostini tops are nicely coloured, 2-3 min. Serve.
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