Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan
Course Appies & Snacks
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4- 6
Author Pam - For the Love of Cooking
Equipment
Baking Sheet
Large skillet
Ingredients
6slicesof sourdough bread
Flavored oilfrom herby garlic confit - click the link up above for recipe
Several cloves of roasted garlicfrom herby garlic confit - click the link up above for recipe
1tbspbutter
1lbchanterelle mushroomssliced
Leavesfrom 1 sprig of fresh thyme
Sea salt and freshly cracked pepperto taste
Pinchof crushed red pepperto taste
Fresh parsleychopped
Parmesanshaved
Instructions
Preheat the oven to 375 degrees.
Place the sourdough slices on a baking sheet then brush the tops with some flavored olive oil. Place the baking tray into the oven and bake for 5 minutes, or until crisp.
Prepare the mushrooms while the toasts are cooking by heating the butter in a large skillet over medium-high heat.
Add the sliced mushrooms and fresh thyme then toss to coat evenly in the butter.
Allow to cook undisturbed for 3 minutes; stir and continue to cook until golden and softened, another 2-3 minutes.
Season with sea salt and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes, if desired.
Remove the sourdough toast from the oven and squeeze a few cloves of roasted garlic directly from the skins onto each toast then spread evenly.
Top each toast with spoonfuls of sauteed chanterelle mushrooms then sprinkle with a bit of fresh parsley followed by some shaved parmesan.