In a pan over a medium flame, cook the mushrooms for 5 mn, then add half of the butter and some salt; cook for another 5 mn until the pan is more or less dry;

At the same time, in another pan over a medium flame, cook the shallots with the rest of the butter; after 5 mn, deglaze the shallots with cider; raise the temperature to reduce the cider almost completely without it burning

Add the hedgehog mushrooms, parsley and crème to the cider mixture; cook for another 2 mn;

Season and serve hot on toasted baguette slices with wine and cheese.