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Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan
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Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 - 6
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Prepare the mushrooms while the toasts are cooking by heating the butter in a large skillet over medium-high heat.
  4. Add the sliced mushrooms and fresh thyme then toss to coat evenly in the butter.
  5. Allow to cook undisturbed for 3 minutes; stir and continue to cook until golden and softened, another 2-3 minutes.
  6. Season with sea salt and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes, if desired.
  7. 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.
  8. Top each toast with spoonfuls of sauteed chanterelle mushrooms then sprinkle with a bit of fresh parsley followed by some shaved parmesan.
  9. Serve immediately and enjoy.