Set a 10-inch skillet with a lid over medium heat and add 1 tablespoon of the olive oil.

Put the torn sourdough into the skillet. Sprinkle it with a small pinch of the salt.

Cook the bread for 4 to 5 minutes, turning the pieces a few times, until they are crisp and golden on the edges.

Transfer the toasted bread to a plate and set it aside for serving.

Add the remaining 1 tablespoon olive oil to the same skillet and keep the heat at medium.

Add the sliced leek to the skillet. Sprinkle in about 1/4 teaspoon of the salt.

Cook the leek for 3 minutes, stirring often, until it softens and stops looking raw.

Add the sliced mushrooms and the black pepper to the skillet.

Cook the mushrooms for 5 to 6 minutes, stirring once or twice, until they brown and the liquid they release has mostly cooked away.

Lower the heat to medium-low and stir the leeks and mushrooms together so they form an even layer in the skillet.

Start the creamy base: Pour the heavy cream into the skillet.

Let the cream bubble gently for 1 to 2 minutes, until it looks slightly thicker and coats the vegetables.