Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan
User Reviews
0
0 reviews
Unrated
Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 6 lices bread sourdough
- flavored oil from herby garlic confit - click the link up above for recipe
- garlic from herby garlic confit - click the link up above for recipe, several cloves, roasted
- 1 tbsp butter
- 1 lb chanterelle mushroom sliced
- Leaves thyme from 1 sprig, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Pinch crushed red pepper to taste
- parsley chopped, fresh
- parmesan shaved
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
