Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan
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Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 6 slices of sourdough bread
- Flavored oil from herby garlic confit - click the link up above for recipe
- Several cloves of roasted garlic from herby garlic confit - click the link up above for recipe
- 1 tbsp butter
- 1 lb chanterelle mushrooms sliced
- Leaves from 1 sprig of fresh thyme
- Sea Salt and Freshly Cracked Pepper to taste
- Pinch of crushed red pepper to taste
- fresh parsley chopped
- parmesan shaved
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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.
- Serve immediately and enjoy.
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